Somewhere amid the fridge door collection of jars and bottles resided the answer to that night’s dinner. The chicken thighs were thawing. A cupboard scavenging trip yielded a couple of cans of chili ...

It’s hard to resist the allure of a roasted chicken lacquered with a glistening glaze. It’s even harder to nail the recipe. And the challenge is the very ingredient that makes the chicken so ...

Pat the chicken dry and sprinkle with salt. If you have time, refrigerate, uncovered, for 30 minutes (optional). Heat the oven to 350 degrees. In a small saucepan, combine the apricot preserves, chili ...

One popular dish that made its way to our table when I was growing up was chicken baked in a sauce featuring a jar of apricot preserves, a bottle of French-style dressing and a packet of dry onion ...

Getting your Trinity Audio player ready... Goran Kosanovic for The Washington Post Oven-Baked Chicken Tenders With Pineapple-Apricot Salsa Here’s one thing a lot of restaurant chefs have in common ...

Running a restaurant is a lot like entertaining guests at home for chef David Traina, our Chef Chat subject for this week. He keeps the dishes on the menu simple with ingredients he knows and loves.

This is a dish for children and grown-ups alike: it has that incredibly appealing balance of sweet and salty flavors that is universally appealing. It is also a dish for busy cooks — it takes just ...

Fans of Cooking Light, the magazine, will appreciate the easy-to-follow tested recipes in the new cookbook “Dinner A.S.A.P.: 150 Recipes Made as Simple as Possible,” by editors of Cooking Light. Many ...

Chef, restaurateur and cookbook author Guy Fieri, host of Food Network's "Diners, Drive-Ins and Dives," offers "Sunday Morning" viewers a recipe from his book, "Guy on Fire" (William Morrow). "This ...