Olives play a unique role in this dish. The olives, garlic, lemon, and thyme flavor the chicken stock used to braise the ...

Modesto 'Bob' Medina, a veteran of the Korean War who later became director of the New York Times' news morgue, died at age 95.

He loved to cook. In fact, he helped start a cooking club at the paper. That led to having his ‘Arroz con Pollo’ recipe printed in The New York Times Magazine, giving him bragging rights in ...

Medina also started a cooking club at the paper and had a recipe for arroz con pollo published in the New York Times Magazine. Later, the food writer Molly O'Neill included his recipe in one of ...

Burritos and chimichangas both commonly appear on the menu at Mexican restaurants, but they aren't quite the same. Here's what sets the two dishes apart.

Honor all maternal figures this Mother's Day—from biological moms to aunts. Celebrate the incredible women who've shaped our ...

This recipe goes down alongside Marry Me chicken in the Delish hall of fame. In this one-pan dinner, chicken breasts pair with pillowy gnocchi in a creamy sauce, complete with mushrooms and spinach.

New Jersey's most famous athletes aren't always eating super clean. When they indulge, these local legends love everything from convenience store snacks to baked pasta. If abs are built in the ...

Guatemalan fried-chicken chain restaurant Pollo Campero is bringing its secret recipe to the Triad with its newly opened Greensboro location. The storefront opened on March 11 at 4269 West Market.

Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings. For the sauce, put the onion and celery ...