These mozzarella-stuffed pretzel bites are the perfect after-school or game day bite-sized appetizers. The best part is that ...

Season generously with salt and pepper. Spread the guacamole onto toast and drizzle with olive oil, or top with runny poached ...

Living on a student budget doesn’t mean surviving on instant noodles every day. All you need is some basic ingredients and ...

In summer, the slow cooker keeps you from heating up the whole house while dinner cooks away. In winter, the slow cooker ...

Camille chef Jemma Harrison’s take on nostalgic comfort food proves restaurant-level cooking can still feel like home ...

This easy 30-minute recipe transforms cannellini beans into a creamy, miso-infused side dish reminiscent of carbonara thanks ...

Garden State Distillery, soon moving from Toms River to Brick, offers a place for people to relax with friends and enjoy a good drink.

When it comes to fast food, the sauce is often what makes the meal. With chains frequently discontinuing signature dips, ...

This is a throw-it-together salad for one of those hot days when you don’t have the energy to do anything much more than, well, throw something together for supper.

The subject of fish is deeply personal for the Minnesota chef, television host and author, who joins forces with Barton Seaver and Fed by Blue conservation group.

The chile rellenos feature large poblano peppers stuffed with cheese, battered, and fried to golden perfection, then topped with a light tomato sauce that complements rather than overwhelms the pepper ...

For those with Pennsylvania Dutch connections, “The Amish Benedict” offers scrapple (that mysterious yet delicious loaf of pork scraps and cornmeal that’s a regional breakfast staple), bacon, and eggs ...