This juicy, crispy, tastes-vaguely-like-Thanksgiving fried chicken is an exciting stand-in for the usual turkey. This recipe ...

My recipe for roasted sausages with grapes and onions works well with any type of sausage and any color grape (though red and ...

Strands requires the player to perform a twist on the classic word search. Words can be made from linked letters — up, down, left, right, or diagonal, but words can also change direction, resulting in ...

Samin Nosrat’s cooking advice is all about balance. As the author of the James Beard Award-winning and New York Times ...

Chef Andrew "Andy" Quinn, who grew up in Leicester, England, before moving to the United States to work at NYC's famed Eleven ...

With the leaves changing colors and temperatures dropping, it’s time to get cozy with some delicious, fall-inspired squash ...

Feeding your dog a nutritious, balanced diet not only supports their health but also makes mealtime something they look ...

Jim Stewart, New York Times columnist, joins CNBC's 'Power Lunch' to discuss Disney's fourth-quarter earnings beat, how he ...

In light of the long-awaited release of Ina Garten’s memoir, “Be Ready When The Luck Happens,” I’ve found myself reflecting ...

While every industry has complications, online food businesses often face unique challenges, such as an increased risk of ...

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated Cheddar for ...

"You see this recipe a lot in the South," says the three-time Grammy-winning country music star. "My dad used to make it on ...