We’ve found just the cookbook to cure your itch to bake with fruit piled high from your farmers market.

One of the best chicken salads comes from a college-town restaurant, but who knew it, ahem, would come full circle?

Paired with hot tea (hence its name) or coffee, tea cake is not overly sweet and tastes great as an afternoon treat

Sick of dishing out heat-and-eat meals, a group of Army Special Forces cooks enlists the help of a civilian chef.

As part of a continuing series, José Andrés—who brought you cotton candy foie gras but won’t turn down an in-flight breakfast—tells us everything he consumed over the...

This week’s American tour stops for snappy bar food in Decatur, oysters and softshells in Long Island, and bistro favorites at a revamped Los Angeles restaurant.

What’s integral here is a very thin biscuit crust instead of one made of pastry dough, making this a light lunch or brunch for summer.

You can make this salad with any cooked chicken, but for your summertime kitchen, use chicken breasts and poach them.

We won’t weigh in on the health benefits of antioxidants, but we can strongly endorse the flavor of this punch.

A sweet and orangey concoction brought to France in the 18th century and to our readers in the 20th.