Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes. Here's a quick dish that looks like more than ...

While heating sauté pan on medium high heat, lightly dredge the chicken breasts in the flour, shaking off the excess flour. Add the oil to the pan and add the chicken, splashing away from you to avoid ...

The herby, citrusy, zesty, tangy marinade adds its special fresh and flavorful magic to this simple one-skillet pan-seared ...

Deglaze with white wine and water, add a bouillon cube, rosemary, salt, and pepper, and let the sauce simmer until reduced ...

Colu Henry’s roast chicken with shallots and grapes is as delicious as it is pretty (and it is very pretty). By The New York Times Cooking Credit...Con Poulos for The New York Times. Food Stylist: ...

At least once a week, dinners at our house showcases boneless, skinless chicken breasts. Some weeks, those quick-to-cook beauties make more than one appearance. The trick is to find ways to pump ...