Season both sides of pork chops with paprika, five spice, mustard powder, and season well with kosher salt and black pepper.

We recommend cooking the pasta in a relatively small volume of water, which yields a starchy liquid that helps emulsify the ...

Military cooks and chefs often have the daunting task of cooking for hundreds, if not thousands, of their hungry counterparts ...

If you enjoy fresh sardines, this recipe is perfect for you. It features crumbed sardines fried in olive oil, topped with crispy capers, toasted pine nuts, lemon, and parsley. This dish showcases ...

You may also consider Hetty’s kale, couscous (carbs!) and tofu (protein!) salad with carrot-ginger dressing, or her sheet-pan ...

Fall salad with apples, Cheddar and crispy sage: Sage leaves fried in olive oil until they crackle and brown add an ...

For your next dinner party or festive occasion, make these carrot lox with cream cheese canapés for a vegan appetizer sure to ...

Season chicken on both sides with salt and pepper and place in slow cooker. Add peppers, mushrooms, garlic, tomatoes, and ...

The lost ’70s food trends we’re all secretly craving The 1970s represented a fascinating culinary crossroads where ...

These Washington recipes are cherished by locals, keeping flavors alive that feel as timeless as the state’s evergreen ...

One of my favourite fine dining restaurants in Brighton is Dilsk, located on the lower ground floor of the effortlessly ...

After a 10-month closure, French restaurant Mon Ami Gabi continues to shine. The Bethesda stalwart first opened in 2002.