As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

Arnaldo Castillo, chef and co-owner of Tio Lucho’s shared the recipe for what he refers to as the very forgiving Tio's Salad.

In Cape Cod foodie news, Mashpee Wampanoag chef Sherry Pocknett closes Sly Fox Den II, plus six other restaurant tidbits.

Welcome to The Bear’s Den Steakhouse in Cambridge, Ohio – a carnivore’s paradise with a fungi twist. Nestled in the heart of ...

Emmanuel Renaut gained three Michelin stars for his work at Flocons de Sel, an alpine restaurant where creative cooking takes ...

I'm a chef. Here's how I turn Costco's $5 rotisserie chicken into five easy dinners and lunches for two people, from pasta ...

Hirschberg, who grew up in Montclair, launched Turtle + The Wolf nine years ago, and elevates comfort dishes with a refined ...

If you're on a budget, you want eating out to count. Professional chefs say to skip these menu items to get the most bang for ...

Tuna Salad is such a simple dish to make, yet so many people fail to add all of the necessary elements in Tuna Salad. In this ...

I am preparing the Perfect Grilled Chicken Salad! Whether you prefer it for lunch, dinner, or as an appetizer, this salad is a delightful choice. It is packed with fresh ingredients that burst with ...