It's time for chicken soup made the way Grandma made it - start with a good-sized chicken. (Look on the bright side - at least we don't have to kill it and then chase its headless body around the yard ...

The minute I laid eyes on Penelope Casas’ latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn’t live without: thin triangles of Manchego cheese ...

This subtle yet flavorful pound cake from renowned Berkeley dessert chef Alice Medrich gets its depth from robust olive oil, orange zest and a whole cup of sherry. Medrich recommends using unbleached ...

The fortified wine’s complex flavor shines in a citrus-forward sherry cobbler, which just about anyone can make at home. By Rebekah Peppler Rebekah Peppler is a writer and recipe developer based in ...

Gin cocktails are having a moment. Now that gin, no longer shouldered aside by vodka, has reclaimed its rightful place in classic cocktails -- not just in the martini but in the Greyhound, the Bronx, ...

Preheat the oven to 425 degrees. Divide the olive oil and butter evenly between two heat-proof single-serving casserole or au gratin dishes. Place the dishes in the oven until the butter melts. Remove ...

Milk Street’s take on torrijas — Spain’s version of French toast — uses Challah bread, which isn’t typical but adds an eggy richness and tender crumb to the final dish. You’ll want to skip the syrup ...