In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

By Melissa Clark Melissa Clark, an interim restaurant critic, ate at Din Tai Fung in New York five times, sampling 38 different ... green beans suffused with garlic; floppy curls of vinegary ...

The Italian American tradition has been adapted by other immigrant families into delicious takes on the classic.

Christopher Testani for The New York Times. Food Stylist ... Liberally seasoned with onion and garlic powders, honey, and lime zest, these crisp-skinned thighs are bathed in buttery chile sauce ...

From dim sum and Mission-style burritos to the freshest seafood, here's a local's guide to exploring San Francisco's vibrant ...

Chicken au poivre is a fancy-feeling take on a velvety French classic.

This theory was spelled out to international anti-doping officials during a meeting and, after weeks of wrangling, finally ...

To prevent overcooked, tough noodles, Tasting Table checked in with Kenny Leung, executive chef at YAO in New York City ... our spicy garlic Szechuan noodles. Read the original article on Tasting ...

With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to ...

He blamed it on contaminated noodles. In fact ... In April, reporting from the New York Times and the German broadcaster ARD revealed that the 23 Chinese swimmers had tested positive for the ...

Prepare David Tanis’s savory lamb stew and fancy-feeling crepes well before guests arrive, and actually enjoy the day of your ...