A Fast and Flavourful Wok You’ll Want on Repeat Wok dishes are the definition of smart cooking—quick, colourful, and packed ...

Kay Chun’s chicken arroz rojo combines summer’s corn, jalapeños and early tomatoes with boneless thighs and rice for an ...

Tempe is known for casual eats, but restaurants serving tacos, upscale Mexican, burgers, Middle Eastern and Ethiopian make it ...

Shoofly pie, with its molasses filling and crumb topping, is a must-try Pennsylvania Dutch classic. The apple dumplings ...

Deep in Ohio’s Hocking Hills, there’s a place where chicken livers achieve culinary transcendence and comfort food reigns supreme—no passport required, just an appetite and a willingness to loosen ...

Add the noodles to the wok, then add the chicken stock powder, salt and pepper, and about ½ cup of water. Toss to combine.

She sometimes roasts it with Indian spices she picks up on her biannual trips to Manhattan—like the curry in this one-pan recipe of yogurt-marinated chicken with butternut squash and brussels ...

Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew—perfect for a chilly fall evening ...

Put your favorite rotisserie chicken to work in Yewande Komolafe’s assertively zippy chicken and herb salad with nuoc cham.

Mix all the ingredients with the chicken and marinate for two hours or so. Pan sear the chicken in a pan over medium heat with some oil until browned and when cooked set aside. Boil the noodles ...

Korean noodles, and chicken two ways, most impressed food writer Kara VanDooijeweert this week. This column publishes on Saturdays, and typically features standout eats from Morris, Essex, Bergen ...