Sometimes we want a meal we can eat with our finger. These chicken tenders served with bite-sized croutons and crisp

This fast and fabulous version of shrimp and grits features andouille from our favorite New York local sausage maker—Brooklyn Cured.

Broiling is a great way to ensure that chicken breasts stay nice and juicy. Quick, hand-chopped pesto gets spooned over

We’re not going to lie—we really love fries. But then we discovered these oven-roasted potato chips seasoned with celery seed

The pleasure of a one-skillet meal is in building flavor from top to bottom: first on the stovetop by browning

There’s nothing not to love in the combination of warm and crispy mozzarella, fresh leafy arugula, and salty prosciutto.

Green goddess dressing, that unctuous green dressing drizzled over lettuce or sprouts, is usually made with mayonnaise. We made ours

When it comes to spaghetti, we try to think past your basic tomato sauce.

People often ask, “what makes restaurant food taste so good?”

Heidi Swanson’s recipe is inspired by a tempeh dish she ate at a small café in Tokyo, during one of