Chicken is one of the easiest proteins to cook, whether you go with thighs, wings or a whole bird. But if you're tired of the ...

Chicken thighs are great for pressure cooking, and much more forgiving than chicken breasts. It's almost impossible to ...

The restaurant will occupy a soon-to-be renovated spot that previously housed Quick Print T's in the Shoppers Village ...

This casserole might not make you a million bucks, but with four different types of dairy it is unequivocally rich. Cream ...

Few things in life are both cheaper and better, but for a long time, this was true of the chicken thigh. Its superiority was ...

Pat the chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon black pepper. In a large oven-safe ...

Ree Drummond’s 4-Ingredient Chicken Strips, made with crushed cereal, are sweet, salty, and crispy. There are endless tweaks ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

MasterChef: The Professionals finalist and acclaimed Scottish chef Dean Banks shares a budget burger recipe as supermarket prices rocket.

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

These recipes showcase the simpler Japanese style and the more-is-more American style of teriyaki. While a few offer the ...

She tosses the spicy-sweet glaze with boneless, skinless chicken thigh pieces ... teriyaki glaze — made with soy sauce, brown sugar, rice vinegar, and a little cornstarch — gets deliciously ...