Slice the chicken breasts in half horizontally to make 8 thin cutlets. Combine the honey, mustard, paprika, salt, pepper, lemon juice, and red pepper flakes, if using, in a large bowl. Remove ¼ cup of ...

If you dream of warm breezes and sun-soaked flavors, this one’s for you. Somewhere between a skillet of shakshuka and soft, ...

Food entrepreneur and author Rachel Mansfield stops by TODAY to share a couple quick and easy dishes just in time for ...

Use this technique of resting grilled proteins on fresh produce for many summer dinners. Ryan Liebe for The New York Times This garlicky, herby chicken is full-flavored and very tender ...

Recipes using three main ingredients, tahini, bulgur wheat and Spanish olives, mix and match for breakfast, lunch, dinner and snack options.

Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Serve the grilled chicken with the dipping sauce on the side.

For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...

These delicious salad recipes contain at least 15 grams of protein in every serving, and are lower in calories to support ...