This is Merchant's third cookbook, and you can feel how her experience as both a recipe developer and a mom has shaped these 100 recipes. The book is gorgeous, and Merchant's signature bountiful ...

Add the lemon zest, lemon juice and capers. Bring back to a simmer and simmer for 1 to 2 minutes. Remove from the heat and add the chicken, half the parsley and the cold butter.

Working in batches to avoid overcrowding, fry the chicken tenders until golden brown, 2 to 3 minutes per side, depending on thickness. Transfer to the wire rack and let drain for 1 minute.

1. In a large flameproof casserole or Dutch oven over medium heat, heat the oil. Add the cracked pepper and cook, stirring, ...

If you've ever found salads, er, a little boring, Meredith Hayden will have you thinking again. The Big Fat Greek Salad with ...

If you’ve ever found salads, er, a little boring, Meredith Hayden will have you thinking again. The Big Fat Greek Salad with ...

It's a dream common to almost every avid home cook — start a blog, share your recipes, turn your passion into a community and a full-fledged career.

Within "Greekish: Everyday Recipes with Greek Roots," Georgina Hayden's recipes speak to Hayden’s heritage but not to the laborious dishes she remembers from growing up.

Danielle Lima, author of the new "High-Protein Macros Made Easy" cookbook, shares the recipe for her zesty chicken salad with cilantro vinaigrette. It contains 38 grams of protein per serving.

Cook, stirring occasionally, until the chicken has cooked and the sauce thickens, about 20 minutes. If needed, remove the lid to let the sauce thicken further. Step 5: While the chicken is ...

This roast chicken from chef Judy Rodgers requires a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.

This is Merchant's third cookbook, and you can feel how her experience as both a recipe developer and a mom has shaped these 100 recipes. The book is gorgeous, and Merchant's signature bountiful ...