As far as stuffed pasta goes, tortellini is highly versatile, convenient, and—the best part—filled with cheese. You may have ...

the smothered pork chops and grits — and the Bayou classic of spuds topped with sautéed shrimp and étouffée sauce. What ...

My sister and I spent $120 at the Trump Grill. The meal, which included the New York burger and Brooklyn blackout cake, was ...

Seafood boil and seafood sauce are two different things ... but it's believed the concept came to America with the French ...

Shrimp and grits hold deep meaning for Kardea Brown, inspired not only by her grandmother but also by rich family traditions ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Here we reveal the homegrown US chains that have sparked the interest of diners from all over the world – from Olive Garden ...

Metro Phoenix welcomed over 40 new restaurants in October, like Creampuff Donuts in Phoenix, Lou Malnati's in Surprise and ...

At Barry’s 1965, which the longtime restauranteur will open later this month in downtown Carencro and name after the year he ...

Chef Spencer Watts prepares a rich spaghetti with jumbo meatballs, and ramen with sesame ground pork, a perfectly poached egg and bok choy. He also prepares a slow-braised lamb over thick pappardelle ...