If you already the combination of applesauce with pork to cut through its richness, it's time to use the same technique with ...

Donald Trump is said to have a very unusual diet consisting of fast food and an extraordinary amount of Diet Coke - so how ...

When Jacques Pépin dishes on his cooking secrets, we listen. Find out why he uses Wondra flour for his fried chicken, and why it makes it extra crispy.

In Montana, you are far more likely to find chicken-fried steak on a restaurant menu than an authentic schnitzel. While these ...

Deep frying foods at home is difficult and can be downright dangerous if you lack the proper equipment. Here's what you need ...

Offering craft burgers, beer, bourbon and brunch, a Charleston, S.C.-based restaurant is planning its first Florida location ...

This is one of the city’s few places to get north African food: briny chicken tajines with more olives than a Turkish picnic; ...

It’s a book filled with recipes for maximum flavour that you can cook tonight – recipes that make clever use of pantry staples, are easy to put together and are highly versatile, so you can ...

Karl Poechlauer is the mastermind behind Substance Diner, a retro food truck that serves vegan comfort food so good you won’t ...

From much-loved classics like tacos, fajitas and quesadillas to some tasty regional specialities, here are some easy ...

Use spicy chorizo as a tasty shortcut in tacos, pasta and rice dishes, stews, soups, appetizers, and more. From smoky Spanish ...

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