Instructions: Whisk together the olive oil, garlic, anchovies, lemon zest and red-pepper flakes in a small bowl. Stir in the parsley, tarragon and chives and season with salt and pepper. Let the salsa ...

What She’s Known For: Authentic Mexican cooking that’s earned a fervent following in Philadelphia and beyond. Flavorful, expertly crafted dishes that take no shortcuts. IN THE MANY kitchens where chef ...

This summer, both of my college-aged kids moved home. In the time that they were away, I had forgotten how often they eat! Both my son and my daughter have become confident home cooks and make many of ...

You’ve got to try this award-winning chicken recipe! In this video, Roscoe shows you how to make roast chicken with salsa verde and roasted lemons, a staple from chef Jonathan Waxman. The whole ...

1. Heat the oven to 450 degrees. Wash the bird in hot water. Dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef’s knife, cut ...

Chef Seamus Mullen, author of “Real Food Heals,” joins Megyn Kelly on Megyn Kelly TODAY with delicious, healthy meals you can cook in advance to last through the entire work week: herb-roasted whole ...

The spring onions here are available not just at farmers markets, but in regular grocery stores from late February through May. If you can’t find them, or want to make the dish when they’re not in ...

Hudson fluctuates between eating vegan and not. The Fabletics founder’s eating philosophy is basically to eat whatever is making her feel good. Sometimes that means she’ll be vegan for a while, and ...

1 (3 ½-pound) free-range organic chicken (fresh, not frozen) Pat bird dry with paper towels. Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of the ...