This simple, yet flavorful, chicken cabbage soup is perfect for enjoying on a cold day. Sherry vinegar adds a touch of brightness and pairs well with the medley of vegetables. Serve with crusty bread.

One-Pot Chicken & Cabbage Soup

Serves 4

Active Time: 20 minutes

Total Time: 40 minutes

3 tablespoons extra-virgin olive oil

1 cup chopped ...Read more

Coffee has gone from a morning wake up or a drink to have with dessert to a dessert itself. On its own, coffee has about five calories per serving, as well as no fat or sugar. But between sugary, flavored syrups, whipped cream, sweetened foams and other toppings, some coffee drinks are nutritionally comparable to a candy bar.

Enjoying a sweet ...Read more

As a professional cook, I often try to come up with different versions of traditional dishes. Take chili, for example. I have prepared all kinds of meat chilis along with bean and poultry chilis, and sometimes I want the simple, clean taste of this unembellished, yet very tasty vegetarian chili.

When it’s cold outside and you want something ...Read more

Every January I vow to be someplace other than Chicago, but I often find myself stuck at home. Oh well! The house will warm nicely with an oven full of the flavors so beloved in the Yucatan: fresh lime, habanero and achiote.

Achiote seasons the region’s most famous dish, cochinita pibil, pork braised in citrus and achiote. Cooks there also ...Read more

Bibingka is a traditional Filipino cake made with rice flour, coconut milk, eggs and sugar. Similar to ...Read more

Unless you’re feeding a crowd — or have a very hungry family — when you make lasagna, there’s a good chance you’ll have leftovers. Most lasagna recipes are baked in a 9-...Read more

I love Cheetos.

All kinds, all shapes and sizes. But when I learned Cheetos has a Simply line of baked snacks with no artificial flavors, color or preservatives, I was truly in love. Add to that the fact that these taste amazing. The white cheddar flavor is similar to the traditional Cheetos puffs, but it's a bit more mild and less artificial ...Read more

PHILADELPHIA — In early December, when Chance Anies, 33, the chef and owner of Tabachoy in Bella Vista, went shopping at Hung Vuong Market on Washington Avenue for bagoong, the Filipino shrimp paste, he noticed an alarming absence. He went to First Oriental, then other Asian markets in Philly, and then to several Asian pantry wholesalers. No ...Read more

Imagine my disappointment. The chop suey sundae is not at all what I thought it was.

I imagined it to be chicken and celery and bamboo shoots and water chestnuts served in an Americanized version of a vaguely Cantonese sauce served over ice cream, possibly with rice. And that’s probably what you thought it was, too.

But alas, it appears to ...Read more

Whirring up roasted red peppers with olive oil and garlic makes a tangy sauce that’s a nice alternative to classic pizza sauce. Don’t have a large cast-iron skillet? Don’t fret. This recipe works on a pizza stone and baking sheet as well. As long as you preheat whichever one you use, the crust will come out crispy every time.

Cast-Iron ...Read more

Green beans have graced holiday tables and accompanied everyday meals for centuries.

The folklore

Native to Peru, green beans traveled via migrating Indian tribes through South and Central America and on to Europe by way of Spanish explorers. Whether you know them as haricots verts (green beans in French), string beans, or ...Read more

We are getting into the dead of winter when I crave comfort food. Sometimes that might mean a crisp, clean salad. And this salad can change depending on the season.

During winter, try shavings of peeled Fuyu persimmons or apples or pears; for spring, strawberries, apricots or grapefruit; summer is a great time for peaches, cherries or plums; ...Read more

My sister’s family has mastered the party-friendly cheese ball. Decorated to resemble trees, snowmen, pumpkins and more, they pull out all the stops to create elaborate versions for nearly every family party.

This easy-to-make appetizer proves perfect for casual gatherings, football game-watching and tailgating. A decorated cheese ball is ...Read more

A crispy, juicy chicken cutlet topped with tangy marinara sauce and a layer of Parmesan and gooey mozzarella cheese — there is a reason we all love Chicken Parmesan. When it’s done right, there are few things better than this classic Italian-...Read more

Crumb cake should be tall and fluffy with a thick, toasty layer of cinnamon crumb topping. And that’s exactly the kind of crumb cake this recipe makes. Here, cinnamon and brown sugar team up to create a soft and moist cake that’s full of nutty caramel notes once baked. It’s so good, you’ll want to keep this recipe in your back pocket for...Read more

LOS ANGELES -- Is it a chicken tender, finger or strip?

Whatever you call your breaded and fried belts of boneless chicken, there are entire restaurants devoted to them. Once relegated to the kid's menu, chicken tenders are behind some of the most successful restaurant chains in the world.

This year, revenue at fast food chicken restaurants is...Read more

What’s the gimmick here? That these are large gummies. They are, but not insanely huge. You could still eat one in a large bite.

But eating a gummy of Shaquille O’Neal’s face does have an interesting appeal.

These gummies come in two varieties: Shaq’s face in peach, berry punch and orange flavors; and sugar-covered sour gummy snacks ...Read more

This easy bean dish from Tieghan Gerard's latest cookbook, "Half Baked Harvest: Quick and Cozy" (Clarkson Potter, $32.99), will make dinner or lunch feel like a warm hug. It combines the flavors of a creamy tomato soup with cheesy white beans and herby basil pesto with a touch of garlic.

Full of protein, the beans cook up soft and creamy — ...Read more