Note: Author Clodagh McKenna says this simple one-pot supper is a sort of chicken paella that you can bring straight from the stove to the table. Pork or a meaty fish like cod or hake works well, too.

2 (15-oz.) cans organic lima beans, drained and rinsed Sea salt and freshly ground black pepper 1. In a large casserole dish, heat the olive oil until smoking hot. Cook the chicken legs on both sides ...

Our simplified arroz con pollo—literally, "rice with chicken"—recipe keeps all the kick and comfort of the original but less of the fat. Bonus: you'll only have one dish to wash. How we made it ...

Upon reaching Kawan Kawan food court at the basement, I was greeted by Eduardo’s which was located right at the entrance. The 5-month old stall is managed by 40-year-old Eduard and his 29-year-old ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

2 medium to large red onions, cut into 1-inch dice 1/2 pound fresh kale, chard or spinach leaves, washed, dried, stripped of stems, and torn into bite-size pieces1 tablespoon sweet or a mix of sweet ...

1. In a small bowl, stir together the 1 teaspoon salt, paprika, chile powder, cumin, coriander, and black pepper. Sprinkle the mixture evenly on the both sides of the chicken pieces. 2. In a large ...

This weeknight chicken and rice dish certainly isn’t a classical paella, yet it hits many similar flavor notes. I nabbed the recipe long ago from a Weight Watchers’ cookbook, “WeightWatchers’ All-Time ...

This recipe comes from a wildly successful cookbook written in 1902 called “Mrs. Rorer’s New Cookbook.” It was written by Sara Tyson Rorer, who was respected for her tasty dishes. When I tried this, ...