Slow cookers are popular this time of year, when roasts, chili, soups and casseroles stick to your ribs and chase away the cold weather. But you also can go slow and low in your oven. This one-pot Chicken Chasseur bubbles away for more than five hours at 225 degrees, or about 125 degrees low…

I’m of two minds about this whole “last meal” thing. You know, the one where you’ve been convicted (unjustly, of course) of a capital crime — espionage, for example, which is so crazy because you were just taking a selfie in front of the Kremlin — and now grim midnight approaches on the even…

Cookbook author Jennifer Tyler Lee and Anisha Patel, a professor of pediatrics at Stanford University, have teamed up to create a new family cookbook aimed at reducing the amount of added sugar in meals, snacks and desserts.

Mulligatawny is a traditional curry soup with Indian origins. It’s a fragrant blend of tangy curry powder, ginger and coconut milk. Golden Delicious apples add a sweet crunchy touch and chicken cubes complete this one dish dinner.

The promise of a grain bowl — with vegetables arranged atop it as artfully as a wedding bouquet — is one of a bright, beautiful future. But carelessly made, it can end up a slog of chewy, underseasoned filler. Better than tossing cooked and chilled plain grains with a dressing is to simmer t…

Celebrity chef Bobby Flay believes his new cookbook, “Bobby at Home,” is his most important book to date. That’s because it’s a collection of his favorite recipes, the ones he is likely to serve family and friends when he’s at home.

Seasoned ground turkey, Parmesan cheese and toasted nuts join forces in this savory stuffed acorn squash recipe. One squash the size of a grapefruit or a little larger is usually enough for two people.

Timed perfectly for holiday baking, the latest cookbook from the editors of Martha Stewart Living is “Cookie Perfection.”

Larissa Victoria said that when she was growing up in Nogales, Sonora, the dish was a connection to her father’s family roots in the southern Mexican state of Guerrero.

There’s a lot at stake when you put together a Thanksgiving meal. For starters, you need to be a multitasker. There’s a turkey to roast and stuffing and gravy to make. Count on making that green bean casserole, too.

This vegetarian pizza has a flour tortilla for its base. It provides and ultra-thin crust, allowing the toppings to be featured.

This colorful fall dinner is also perfect for Thanksgiving. Salmon fillets are baked and topped with a black olive and shallot sauce. It’s served with black beans and orange carrots. Shallots are part of the onion family. They are small and teardrop-shaped and are milder than onions.

This is actually true: If you go to the Food Network website and look for low-sodium recipes, you will find one for Instant Pot Corned Beef and Cabbage.

Sweet maple syrup, spicy mustard and tart balsamic vinegar make an unusual sweet and sour glaze for sauteed pork medallions. The medallions are made by cutting pork tenderloin into slices and then flattening them to about 1/2 inch thick. This shortens the cooking time for the pork.

Last year, pan-slammed chocolate chip cookies were declared Best. Cookies. Ever. by social media tinkerbells. The technique involves slamming a pan of half-baked or just-baked cookies against the counter so that the air bubbles from baking soda and beaten eggs that lift the dough pop, flatte…

Miami-based chef and restaurateur Yaniv Cohen is known as “The Spice Detective,” and he has a food blog of the same name. He grew up in Israel in a Sephardic Jewish family of Middle Eastern and North African heritage and he says his fascination with herbs and spices started early in life.

British food blogger Nicky Corbishley says her kitchen was her sanctuary while she worked in corporate I.T. for 14 years. She used that kitchen time to unwind and experiment, so when she left the corporate world, it seemed natural to devote full time to her blog, Kitchen Sanctuary. Her new c…

A dusting of curry flavors this simple chicken dish. There’s no slicing or dicing for this meal. Ready-to-eat shredded carrots can be found in the produce section of the supermarket. They’re added to the rice just after the rice is cooked, warming them through while keeping their crisp texture.

Onions may seem a perennial ingredient since they’re available all year, but red onions taste especially fresh and crisp now. We’re nearing the end of the harvest, but these purple bulbs are still coming straight out of the ground and into our kitchens at the end of summer. That means they d…

It’s no coincidence that nearly everyone I know enjoys food from the grill. The smoky flavor, the golden browned bits, and the ease of cleanup make grilling the summertime impetus for gathering friends to table.

The tasty penne pasta dish is filled with eggplant, zucchini, bell peppers and ripe tomatoes and finished with a little cream.

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With due respect to Mrs. Gump, my mama always said life was like a box of jalapeños: You never know how spicy it is going to be until you bite into one.

Capture the flavors of Vietnam with this savory salad. The simple dressing brings out the flavors of the fresh vegetables and rice noodles. It takes a few extra minutes to slice and prepare all of the ingredients for the salad. Once that’s done the dish is ready in minutes.

A refreshing roasted chicken pita pocket garnished with a tomato and corn salsa makes a cool dinner for a warm summer evening. Let the supermarket do the work. Make the fresh salsa using diced tomatoes and onions found in the produce section or at the salad bar and add some defrosted frozen corn.

A new cookbook from America’s Test Kitchen is intended to raise our burger I.Q. “The Ultimate Burger” has 138 recipes for everything from Classic Beef Burgers to Vegan Grilled Barbecued Tempeh Burgers, plus great ideas for sides and drinks. There’s even a chapter with recipes for homemade bu…

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Need something easy to add to an otherwise mundane menu? Or something simple to take to a potluck, cookout or another social occasion? What you need is a good quick bread. They’re called quick breads because they’re quick to make, at least compared to yeast-risen breads, and they fall halfwa…

For Minerva Orduño Rincón, who grew up in Hermosillo, Sonora and lived in Spain and Michigan before settling in Tempe, Ariz., crafting dishes that blend Mexican and U.S. cuisine feels natural.