Cooking puréed chicken livers with shallots, cream, and seasonings in a water bath produces a supremely smooth mousse.

Despite the ingredients, this dish doesn’t taste Asian—its comforting flavors are essentially universal.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

Roast chicken may be the epitome of comfort food, but a few little flourishes can make it the stuff of dreams.

The pan sauce for these scallopini—chopped tomatoes, white wine, chicken broth, olives, and basil—is bright and interesting, yet very comforting.

Got a hungry crowd on your hands? You’ll win devoted fans with these flavorful game-day bites.

The USDA finally defines “natural” foods, but with a huge oversight.

There really isn’t a lot of work involved in making chicken stock—you pretty much drop everything into a pot of water and let it simmer.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.