Heat olive oil in 10" paella pan over medium heat. Add chicken and spread in even layer. Season with salt. Cook on both sides ...

Football season is here and the baseball post-season is coming soon, so gatherings will certainly increase across the nation.

As a cook, a chef, a food writer and now a chef instructor, I have never felt guarded about sharing what I know. There are few secrets in cooking, gastronomy being a mixture of science, culture and ...

Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice. Mexican chorizo is not a substitute. 1. In a ...

How is it that Oregon, while producing less cheese than other states and with a relatively young cheesemaking culture, continues to craft such nationally and internationally recognized cheeses? It’s ...

EXCEPT when it comes to caviar, effortless extravagance sounds like a contradiction in terms. But there is no better description of a seafood pan roast. This is the most luxurious indulgence: oysters ...

This Brussels sprouts with chorizo and aioli recipe is an easy and flavorful tapas dish guaranteed to turn everyone into a ...

"Fall flavors are my favorite. If I could have the smokey, warm tastes of fall all year long, I would! I created this recipe out of a need to use up some pumpkin purée sitting in my pantry and a ...

It’s hard to argue with potato salad. Especially when it’s this good. "If you've ever hosted a barbecue, you know that food can sit out for hours with guests going back for seconds and thirds. Since ...

It’s like you’re living a scene out of every cook’s dreams: Your guests are circled tight around the table, leaning in anxiously as you dip your ladle into a fragrant, steaming pot. Out it comes, full ...