In ‘Barbacoa,’ pitmaster Brandon Hurtado combines traditional Texas barbecue with Mexican flourishes and flavors. The result: ...

For chicken wings that barbecue lovers will truly rave about, here's how an expert would eschew the conventional method in ...

Food Republic spoke to Maricel Gentile, expert chef and cookbook author, about the best way to get your double-fried fried ...

Audria Ruscitti took being cooped up during COVID and focused her energy on cooking. Her semiweekly column features a ...

Gavin, Jamie and Chris Farella spent summers in North Carolina eating barbecue. About 15 years ago, they decided to bring those recipes up north.

This cookbook review of 'Saucy' gives details on what to expect from the book and the sauces from the book that I made this week.

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in ...

BRYN MAWR, Pennsylvania (WPVI) -- In today's The Dish, we're making a classic summer lunch staple: chicken salad. But this ...

Cookbook author Robin Miller shares her never-fail, super customizable recipe for chicken fajitas. Here's a look at how to ...

Sandwiches are one of the most prolific assembled foods on the planet. If sandwiches were an animal species, they would be ...

In a small (1 to 1 1/2-quart) saucepan, stir together the jam, soy sauce, sambal, garlic, ginger, and green onions, setting ...

Step 1 Start by marinating the chicken. Place all the marinade ingredients in a large bowl or container, reserving a little ...