Because most of us haven't yet dusted off our outdoor grills, these lamb kebabs are broiled. Your broiler, a fine alternative to grilling, gives you everything except a smoky flavor. Use boneless leg ...

With apologies to Kermit the Frog, it’s easy being green in the kitchen! So much wonderful produce graces our tables in every shade of green under the sun. Once, when I was visiting my sister and her ...

This vibrant green sauce made with herbs, sesame seeds, and ginger is perfect for toast, eggs, sandwiches, fish and more.

The author of the new cookbook 'Big Bites' wants to teach cooks to "reframe what the experience of eating a steak at home can be" Sabrina Weiss is the Editorial Assistant of PEOPLE's food department.

As Valentine’s Day approaches, WTOP asked local chefs to share their favorite quick and easy recipes that readers can learn and cook from for their friends and significant others. SER Executive Chef ...

If salmon is a regular main in your dinner rotation, consider switching things up and opting for this seared trout recipe instead, which comes topped of with a creamy, herb-infused parsley sauce.

I love making sauces, and if I had to give you one recipe that will make your meals more flavorful and vibrant, it would be 10-Minute Avocado Chimichurri Sauce. This creamy, fresh, bold, and deeply ...

Soak the ham in water for 2 hours, if possible, to remove excess salt. Place the ham in a fresh pot of water and add the onions, garlic, sugar, bay leaf, cloves and peppercorns. Bring to a simmer, ...

For a Super Bowl appetizer that will wow your guests, try Food Network star Giada De Laurentiis‘ Beef Pops. Skewered chunks of meat and pineapple are accompanied with a vibrant parsley sauce for a ...

Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a ...

My lockdown victory garden overflows with fresh herbs. I’ve gifted jars of pesto and bouquets of mint to everyone I’ve ever met. But I’m selfishly clinging to my flat-leaf parsley like it’s my last ...