Aesthetically speaking, ground meat isn't the most appealing animal protein. When raw, it's mushy and speckled, and most of the time, when you cook it, the pink, mushy meat turns into a grayish, lumpy ...

I grew up eating a lot of seafood at home and in Chinese restaurants, and my favorite dishes were usually the simplest — the ...

1. Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

Add broccoli. Stir in chopped broccoli florets, half-and-half, low-sodium chicken broth, grated carrot, and Dijon mustard.

It is no secret we think that grilling and smoking food outdoors is one of life’s greatest pleasures. But depending on where ...

Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

From a cauliflower take on eggplant parm to a beef, kimchi and savoy cabbage stew, here are four cozy, veg-forward recipes ...

The researchers at the Jerusalem institution do this by molding new metamaterials for the kitchen to reduce greenhouse gases and wasted water.

Cold weather and snow couldn’t stop people from the east side of Cleveland from attending the grand opening of Fiamma by ...