Preheat oven to 425°F. Toss together grapes, thyme, fennel seeds, and 2 tablespoons oil on a small, rimmed baking sheet.

Place the sugar cube in an Old Fashioned glass. Wet it down with Angostura bitters and a short splash of club soda. Crush the ...

There’s something magical about the combination of sweet, tangy, and savory flavors in a dish that’s both comforting a ...

Kisir is a traditional Turkish salad originating from the southeastern region of Turkey. It's made with fine bulgur wheat, ...

Frozen chicken nuggets are the epitome of simple, quick meals. But you can spruce those chicken pieces up with more flavor ...

Cellar Hand chef Logan Kendall offers the home cook another way to approach the starter course ...

Then, a dump-and-stir Russian dressing, Swiss cheese or Gruyere, and rye bread are the clinchers. With the turkey, griddle ...

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

Beetroot chutney. Beetroot chutney is a delicious and versatile condiment that can be used in sandwiches, with cheeses, or ...

Thanksgiving Day is almost here. If you're planning a big feast, you'll likely have plenty of leftovers come Friday.

Here are four new side dishes that are so eye-catching you won’t even need flowers at the table; these beauties are ...

onion and dill on each and season with salt and pepper. Stack the 2 tortillas and top with the remaining tortilla. 3. Bake until the tortillas are slightly crisped and the cheese has melted, about 15 ...