It’s easy, delicious, and always a family favorite. Plus, everything cooks in one pan, making cleanup a cinch. Win! This ...

This chicken fried rice cooked on the griddle has been a staple in this household for many years. It's loaded with flavor and ...

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

Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes.

Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken ...

There are tons of restaurant meal prepping hacks, but one fast food place does all the work for you. Buy their family meals ...

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

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

This chicken fried rice is a great alternative to ordering takeout, and is healthier too. Meanwhile, in a small bowl whisk the eggs until light yellow. Slowly drizzle eggs into skillet ...

it’s easy to stop by and dig into this Southern classic in a retro diner atmosphere. Be sure to top it all off with a piece of pie. 316 W. Seventh St. The chicken fried steak at Oddfellows is a ...