You all know we love making recipes in our slow cooker Crockpots! I make at least one to two new recipes every week in t ...

You only need three ingredients.

Winner, winner, best-ever chicken dinners.

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Melissa Clark pairs the sweet summer fruit with roasted chicken thighs, basil and ginger for an unforgettable weeknight meal. By Emily Weinstein I identify as a tomato person. I love summer tomatoes ...

Fall is hectic enough. Let us help with the cooking. Credit... Supported by By Emily Weinstein The calendar says that the first day of January is the start of a new year. But for me, it has always ...

Stir in heavy cream and tomato paste and cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan cheese and toss to combine. Taste, add salt and, if you like some spice, a few ...

Try making a restaurant-worthy dinner right at home! This tender, juicy meat is paired with big, bright flavors—and isn't hard to pull off! Rub with a smoky, garlicky spice blend, then roast with a ...

Cook the farro: Bring 6 cups well-salted water to a boil in a medium saucepan over high heat. Add the farro, stir and bring ...

These 30-minute vegetarian dinner recipes feature whole grains, produce, healthy fats and plant-based protein to align with ...

Celebrate all manner of vegetables, grains, and legumes with this collection of fully vegan recipes. From comforting tacos ...