Add diced tomatoes, garlic, cayenne, oregano, thyme, and tomato paste, mixing well. Add chicken stock and bring to a full ...

It’s no secret that Simply Recipes editors and writers adore Ina Garten. What’s not to love? She’s a home cook's best friend ...

These appetizers prove that bacon really does make everything better! From holiday entertaining to tailgating, these bacon ...

San Diego Cooks’ Book In her introduction to her new cookbook, San Diego Cooks, Ligaya Malones extolls the region’s ...

Tender steak bites are seared to brown and tossed with garlic and warm butter for a quick and easy sauce. Serve these garlic ...

Well Plated Every Day’ is all about making healthy, delicious, unfussy meals. Here’s a recipe from Erin Clarke’s new cookbook ...

Cast iron skillets have developed a positive reputation for having unmatched qualities -- and using the skillets often only ...

A cast-iron skillet is one piece of cookware that everyone should have in their kitchen. No matter what meal you're making, ...

4. Dredge 1 chicken cutlet in the flour. Shake off the excess. Dip it into the eggs, again shaking off any excess. Coat the ...

In the garden and in the kitchen, the defining scent of fall is sage. The woodsy, earthy scent has a powerful flavor that ...

Top with another sprinkling of Parmigiano-Reggiano cheese. 4. Cover the skillet with aluminum foil and bake for 30 minutes. Uncover and bake another 30 minutes or until bubbling and browned.

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes ...