From air frying to grilling to roasting, chicken is one of the most versatile proteins out there. And while there are a ...

It prevents food from drying out and infuses flavor. As a fundamental part of cooking, chefs should know their way around a sauce and marinade. It starts with knowing the difference between them.

For these crispy and crunchy sliders, F&W recipe developer Anna Theoktisto dredges chicken tenders in pretzel pieces and honey mustard, then fries them to golden perfection. She tops them with a ...

Calabrian chiles spice up honey in these quick and easy bone-in pork chops. Serve with a green salad or garlicky green beans.

Boise Co-op Market is in the Idaho Today outdoor kitchen grilling up some ribeye steak with a fresh and zesty chimichurri ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. Add the protein of your ...

In a shallow baking dish, combine shallots, vinegar, soy sauce, honey and crushed red pepper. Add cucumbers and turn to coat. Arrange cucumbers cut-side down, and set aside to marinate for 15 minutes.