If you’d like to bulk them up, add a protein like a jammy egg, a sautéed piece of fish, or whatever else appeals to you.

Braised chicken dishes bring a lot to the table — literally and figuratively. By searing and then gently simmering the meat ...

Brussels sprouts have a bad reputation, but these tips may help even hardened skeptics overcome bad memories and embrace these healthy vegetables.

From Citrus & Star Anise Cured Trout Gravlax Toast to No No Mules, top New Orleans chefs and bartenders are whipping up some ...

Quick-cooking shrimp are one of the fastest ways to get dinner on the table in no time. We've collected more than two dozen speedy weeknight recipes that put the protein to good use.

This shrimp lo mein features a quick shrimp-shell stock, finely chopped shrimp seasoned with togarashi, and a glossy soy-oyster sauce that coats every noodle.

Versatile, sweet-tart pomegranates can be used in salads, smoothies, cocktails, seafood dishes, desserts, and more. Here are ...

It's that time of year when many of us experience warmups that make us think spring has arrived early, only for Mother Nature to remind us that February is firmly part of winter. These late February ...

Chefs Angie Rito and Scott Tacinelli, the husband-and-wife team behind Don Angie and San Sabino in New York, join TODAY to share recipes for an American style chicken Milanese and fennel salad with a ...

2. Scrub and wash the potatoes, peel them if you prefer. Dry them and cut each potato in half and cut in thick slices. 3. Slice the onion. 4. Put both, onion and potatoes in a roasting dish, add the ...

Catherine Jessee is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes ...