Meet Calabrian chile flakes, the Southern Italian staple you’ll want to sprinkle on everything.

"These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat," the private chef says Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

3. Dip the chicken the eggs and coat the chicken with the eggs 4. Dredge the chicken in the bread crumb 5. Put the oil in the pan, deep enough to come ½ way up the chicken 6. Heat the oil until it ...

Viral private chef Rob Li knows a thing or two about classy, coastal cooking, and he says this dish encapsulates it. "The recipe was inspired by summers in the Hamptons, but it’s my way of proving ...