Get the recipe. This comforting braised stew is a lighter take on Hungarian paprikash. While the chicken is simmering in the ...

Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good.

Imagine tender sirloin steak, vibrant bell peppers, and al dente bowtie pasta, all coated in a creamy, savory sauce with ...

As you probably know by now, anything is possible in the world of food, from classic mashups to time-saving hacks. But one of ...

Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads.

Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort ... Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well ...

There are so many kinds of dried chile flakes, which bring heat but also flavor to your dish. Getting to know them all can ...

BBQ wings are always hit during football season and in this no-fuss hot honey bourbon recipe, they're baked and then broiled ...

Ali Slagle’s lemon-pepper tofu and snap peas (above) especially caught my ATLien eye. She didn’t exactly set out to put tofu ...

Here are five wild turkey or venison recipes from the University of Kentucky ... Season turkey meat with pepper and place in ...