This pan-fried chicken recipe is built on technique rather than extras. Pounding the chicken ensures even cooking, while steady heat develops good browning without drying the meat. Deglazing the pan ...

Ann Le’s parents married in 1975, a week before the end of the Vietnam War and three days before they joined relatives in two boats for an uncertain future that led from South Vietnam to a Korean ...

Just because something is easy to make doesn’t mean it isn’t elegant. This spatchcock chicken is great for dinner and takes no time at all to make! 1) Pre-heat your oven to 350 degree’s. 2) On air, I ...

FARGO — Our garden is overflowing with delicious tomatoes, creating a true Tomato Palooza at mealtime in our home these days. We have been savoring these late-summer treasures in nearly every meal — ...

Chicken breast takes some finesse to cook perfectly—these recipes will teach you how. Don’t worry, they’re still quick and ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Charles Gabriel is one of the great chefs of our era. In the mid-80s, ...

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. Nearly three decades after ...

Though good restaurant and take-away fried chicken is a treat, "Fried & True" recipes show that every home cook can make good fried chicken at home. Instructions: In a bowl or resealable bag, season ...