1. In a large bowl, whisk together the buttermilk, kosher salt, sumac, ¼ cup of the pomegranate molasses and 2 tablespoons of the olive oil. Add the chicken legs and toss well to coat. Cover and ...

Add Yahoo as a preferred source to see more of our stories on Google. Flavored with golden raisins, toasted almonds, and an ingeniously simple lemon-brown butter sauce, this fluffy couscous is ...

This dish, from Claudia Roden, is a fine example of how a classic cookbook keeps on giving. Her 1996 “Book of Jewish Food” doesn’t label its recipes “fast” or “easy” or “seasonal,” so revisiting a ...

Savor the flavors of succulent honey ginger chicken and crisp carrots in this quick stir-fry, enhanced with optional ...

4 whole chicken legs (drumsticks and thighs) about 3 pounds total 1 tablespoon curry powder 2 lbs. carrots cut into 2-inch lengths, halved lengthwise if thick 1 cup brown or white basmati rice 2 limes ...

I had a hankering for fried chicken last week. This happens about once a year. The chicken is delicious but — like all fried food — is best enjoyed in small doses and on rare occasions. Oftentimes, a ...

You probably know gyozas, those little Chinese dumplings that we can't resist! What if you made them yourself now? A recipe that's much easier to make than you can imagine. From the dough to the ...

This dish, from Claudia Roden, is a fine example of how a classic cookbook keeps on giving. Her 1996 “Book of Jewish Food” doesn’t label its recipes “fast” or “easy” or “seasonal,” so revisiting a ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron ...