This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

Forget turkey check out this amazing spatchcock chicken ...

Melissa Clark’s five-star green goddess roast chicken pairs inherently likable roast chicken with a zippy, herby, ...

Despite what the USDA may say, they're not the same.

If your recipe calls for a deboned chicken, take the time to prep so it's done correctly. We asked the experts for their best ...

In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make pan-seared sea ...

Closing in on my 13th birthday, I had spent the day out in the cold with Boy Scout Troop 16 (probably ice-skating). We stopped at someone’s house before heading home and the game was on the TV. My ...

5. While the chicken is cooking, place the preserves in a small saucepan or skillet. Heat over low heat until melted, stirring occasionally, then stir in the mustard and thyme. Transfer the sauce to a ...

Supper clubs are still a thing, and sometimes they're the only answer to staying in touch with friends and neighbors in our ...

This spring-forward chickpea salad is loaded with fresh veggies like peas and radishes, tangy feta cheese, and a fresh lemon ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...