A new slow cooker recipe dubbed 'Poor Man’s Beef and Barley' is making waves for its affordability and simplicity. Using just ...

Roll up, roll up – the weekend is a perfect time to make scotch eggs ...

From slow-simmered classics to quick crockpot wonders, beef soup recipes offer comfort that’s both timeless and adaptable.

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

1. Sprinkle the chicken on both sides with salt and pepper. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add the chicken, skin side down. Cook without ...

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets as hot as it’s been this week, there are few things that will ...

Saginaw's Betty Sharrer combined three different recipes to come up with her family's favorite apricot muffin recipe for us this week. “This is our true favorite,” she writes. This week's column also ...

Combine beef, water, soup mix, thyme, salt and pepper in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 60 minutes. Stir in barley; bring to a boil. Reduce heat; continue simmering, ...

There’ll be no potato latkes on my Hanukkah table this year. Yes, I know they’re traditional -- my mother made them every Hanukkah when I was growing up. I’ve also prepared them for my children in ...

Instructions: Heat oven to 400 degrees. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender, about 25 ...