Somewhere amid the fridge door collection of jars and bottles resided the answer to that night’s dinner. The chicken thighs were thawing. A cupboard scavenging trip yielded a couple of cans of chili ...

Running a restaurant is a lot like entertaining guests at home for chef David Traina, our Chef Chat subject for this week. He keeps the dishes on the menu simple with ingredients he knows and loves.

It’s hard to resist the allure of a roasted chicken lacquered with a glistening glaze. It’s even harder to nail the recipe. And the challenge is the very ingredient that makes the chicken so ...

This elevated Russian chicken recipe skips the bottled Russian dressing and calls for a homemade one, infused with brandy, ...

1. Heat oven to 425 degrees. Rinse chicken thighs or breasts; pat dry and transfer to a baking dish you’ve coated with cooking spray. Season well with salt and pepper. 2. In a small saucepan over ...

Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a bit of sweetness to the bars, alongside tart dried cherries. Why should ...

Chef, restaurateur and cookbook author Guy Fieri, host of Food Network's "Diners, Drive-Ins and Dives," offers "Sunday Morning" viewers a recipe from his book, "Guy on Fire" (William Morrow). "This ...

Q: My husband and I love the Apricot glazed rotisserie chicken at Houston’s. Any chance you can get the recipe? — Nancy Ricci, Coconut Creek A: As many times as I ask, Houston’s (multiple locations, ...

For more than 20 years, Marjorie Druker has been the executive chef and co-owner of the Massachusetts eatery New England Soup Factory, where she makes classic soups with a modern twist - from scratch ...