If you’re craving something with a little heat, a lot of flavor, and a creamy, cheesy finish, this Southwest Chicken Pas ...

If you’re craving a zesty, cheesy, and slightly sweet snack with a kick, these Spicy Honey BBQ Chicken Quesadillas will ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Globally, sales figures reflect what Curley has seen: chicken is hot. You can now find fried chicken at gas stations, convenience stores and burger joints, and the worldwide take-out fried chicken ...

Chef Akshay Bhardwaj, who leads the kitchen at Junoon, one of New York City's best-known Indian restaurants, shared his steps ...

Enjoy a Cheesecake Factory dinner in your own kitchen with this copycat Louisiana chicken pasta recipe, where crispy, breaded ...

An open air café offering fresh-baked goods and ... cold tea or coffee. Chicken sandwiches and individual tenders ranging from "no spice" to "reaper," a flavor so spicy it requires customers ...

By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.

Fried chicken is a global comfort food, from southern flavors to Korean styles, but have you ever heard of Indian fried ...

Creating a cowboy potato is almost as simple as smothering your baked potato with Southwest flavors, from Tex-Mex to barbecue ...