Everard Riley, left, and Laura Becker sample Richard Miller’s chili, which placed third during the Denham Springs Main Street ...

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In recent weeks we’ve taken to having roast chicken for a Sunday treat. There’s something very comforting about finishing the week with a crispy-skinned bird swimming in a pool of gravy and flanked ...

I've always been of the opinion that cold, overcast days call for comfort food, as well as plenty of other days when you're simply craving something that fills up your soul with warmth and flavor. Pot ...

Our nut roast recipe is packed with flavour and makes the perfect vegetarian dinner party centrepiece Jimmy Fallon under fire over Donald Trump stance: "Spineless" China uses U.N. to advance biggest ...

1. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times. 3. Heat oil (or ghee) in a large saucepan over medium heat.

Jamie Oliver has shared a range of sweet and savoury recipes throughout his career, but his roast potatoes always go down well, with nearly five-star ratings on his website. Roast potatoes are a ...

Few dishes earn the kind of devotion a perfectly cooked roast chicken recipe inspires. Whether you’re learning how to roast a whole chicken recipe for the first time, chasing the juiciest rotisserie ...

In the world of wild game, I'm much more of an eater than a cook. One of my favorite dishes of all time was from a few years back at a wild game cookoff in Millbrook — a grilled venison burger with ...

It’s Ina Garten. It’s a roast chicken. It’s perfect. By Mia Leimkuhler I usually use this space to provide helpful information, important context or a back story for a recipe. But in this case, for ...

Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary ...

Rump roast, a cut from the cow's hindquarters, makes a killer meal when prepared using the right techniques. But if you've ever ended up with a chewy, tough rump roast, there's a good chance you cut ...