Rinse rice under cold running water until water runs clear, 1 to 2 minutes; drain and set aside. Preheat oven to 350˚F.

Prep Time 40 minutes Cook Time 10 minutes Total Time 50 minutes Servings 12 Author Chef Billy Parisi Ingredients For the ...

Chicken paprikash is a saucy blend of chicken, onions, sour cream and lots of paprika. In this recipe from our cookbook “ ...

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate 1 1/2 ounces Parmesan cheese and 1 1/2 ounces ...

Ina Garten's chicken chili takes far less time and prep than other chili recipes. It's hearty, delicious, and the perfect ...

Impress your friends with this effortless dinner party menu from David Tanis, started with a mustardy arugula salad and ...

Make chicken liver pate using a recipe from Kinship Butcher & Sundry, a butcher shop in Atlanta's Virginia-Highland neighborhood.

Seaweed is a versatile ingredient in Asian cuisines. Learn to make Korean Miyeok Soup, kombu beans and dulse bacon bits, each using a different seaweed species.

LVHN Cardiologist Dr. Nidhi Mehta joined WFMZ's Eve Russo in the Sunrise kitchen to tell us about why taking care of your ...

Chicken paprikash is a saucy blend of chicken, onions, sour cream and lots of paprika. In this recipe from our cookbook ” ...