This quick 30-minute braise features tender chicken thighs and mushrooms in a gingery, soy-based sauce. A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks ...

Some people predicted that this story would be written from prison, where I would be doing time for involuntary manslaughter in the accidental poisoning of one or more dinner guests. That’s the level ...

You know ginger as the all-important ingredient for holiday season cookies, but this spice can do so much more. It adds warmth to curries and zing to dressings. It perks up salad bowls and gives ...

1. Cook the chicken wings either in the broiler or air fryer. BROILER: Rinse the wings under cold water and pat dry. Place the wings on a rack in a roasting pan in a single layer. Season with kosher ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

1. Cook the chicken wings either in the broiler or air fryer. BROILER: Rinse the wings under cold water and pat dry. Place the wings on a rack in a roasting pan in a single layer. Season with kosher ...

Adraki Murgh is a rich Mughlai chicken curry infused with the warmth of fresh ginger and green chillies. The tender chicken is cooked in a creamy, ghee-based gravy that’s subtly spiced yet deeply ...

Chicken thighs have finally gotten their due in the kitchen, and for good reason. They are, in our estimation, the best option for most cooks (and we really love chicken dinners). They are inexpensive ...

Description: In today's Cooking Corner, our friends at The New York Times show us how to make a delicious, warm Indian dish: garlic ginger chicken cooked low and slow.