Everyone’s right. “Deutsch” is German for “German.” A long time ago, a restaurant in Seattle started making personal-size ...

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

To hear the cook, writer and teacher Sonoko Sakai tell it, “1955 is the year my mother was liberated.” Several things ...

Chicken broth works, but bottled clam juice (a smart tip from my colleague Genevieve Ko), readily available in most grocery ...

Since moving to Portland, Ore., 30 years ago, Elsy Dinvil has quietly introduced home cooks and chefs to the cuisine and ...

Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant ...

Take our roasted chicken thighs with hot honey and lime. You brush the chicken with a mixture of butter and hot sauce while ...

This pasta with spinach, feta and yogurt is speedy, filling and easy to execute well. (Case in point: My teenager made it for ...

They’re easy and quick enough for a running-on-fumes Friday, but they still feel like a treat, worthy of poured wine and lit ...

A five-star recipe from the chef Rio Irie yields spicy chicken wings that are funky and salty, sweet and sticky.

Chickpeas aren’t peas; they’re beans. And more broadly, they’re pulses — a category of legumes celebrated for their copious ...