Freshly made ratatouille, a tasty blend of Provençal vegetables and crispy, sautéed chicken make a quick, colorful dinner. Coating the chicken with coarse cornmeal gives it a flavorful crust without ...

This version of coq au vin replaces bone-in chicken pieces with cubes of boneless chicken breast and thighs that absorb the ...

The classic Sunday lunch comes in a French fashion with a Dijon coating, that will give a tender and juicy meat!

Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence. Transfer the chicken breasts to a medium bowl and pour the buttermilk on top.

Joe Wicks – aka The Body Coach – has the best healthy and inexpensive recipe to whip up quickly on a busy weeknight - just ...

I soon began using herbs de Provence in place of the rosemary and sage for a bit ... As much as a whole roast chicken feels more homey, roasting chicken pieces is so much easier, so that’s what we do.

Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Jacques Pépin is a legendary ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...

The smells and textures of those dishes on the same plate, in the same bite, are so deeply embedded in my head that the ...

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...