This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken braising liquid that's reduced until silky and luscious. Finishing touches of dried ...

1 boned and skinned chicken breast (about 5 ounces), cut into 1/4-inch dice 2 boned chicken thighs (about 5 ounces), cut into 1/4-inch dice 1. Mince down the vegetables, salami and parsley into tiny ...

In a way, this is a variation of chicken saltimbocca, which itself is a variation of veal saltimbocca: thin slices of veal wrapped in prosciutto and cooked in white wine, butter and sage. But I wasn’t ...

* Four bone-in, skin-on chicken thighs. * Salt and pepper. * Two carrots, grated on the large side of box grater, or finely chopped. * One onion, finely chopped. * Two celery stalks with leafy tops, ...

The first thing that comes to mind when I think of raisins is small sticky fingers — my now-grown children’s, I suppose, though they might as well have been my own — prying one dark, shriveled nugget ...

Hash Browned Eggs is a quickie dinner that can be set on the table between soccer practice and homework. To start, you'll need a bag of frozen shredded hash browns. Saute chopped onions and garlic in ...

Heat 2 tablespoons of the oil in a saucepan, add the onion and cook for 3 minutes, stirring often. Add the garlic and cook for 2 to 3 minutes or until softened. Stir in the tomato paste, diced ...

In this episode of Pasta Grannies we have: Tagliatelle with Chicken Liver Ragù Medicare update: Major change sparks alarm from lawmakers Sharon Stone on the Moment Robert De Niro ‘Crossed a Line' ...

Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning, until browned, about 5 ...