Stuffing chicken with rice pilaf is a festive dish all over the Middle East, served on beautiful trays. The presentation is impressive and the flavors worthy of a celebration. A Lebanese version is ...

Instructions: Rinse the basmati rice in tap water 2 times. Soak the rice for 2-3 hours. Combine the chicken bones, carrot, celery, cardamom pods, cinnamon, black peppercorns, saffron, salt and 8 cups ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

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 ...

Every year when the midwinter doldrums loom, the array of oranges at the market gives me the lift I need. The fruits’ juicy tang and varieties that belie the name — red blood oranges, as well as pink ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica knows the feeling of having chicken ...

Remove fat from chicken and make 3 or 4 long slits in meat to allow marinade to penetrate. Mix yogurt, 1/4 cup chopped mint, ginger, coriander, cayenne and sugar to make marinade. Divide marinade, ...

Aida Mady makes this dish during Ramadan to break the daily fast. Recipe adapted by Mady from a traditional Egyptian recipe. 1 whole chicken (about 3 pounds), cut into 8 pieces (may substitute legs ...

Despite being thought of as the father of blackened redfish, chef Paul Prudhomme recommends "bronzing" meat rather that blackening to avoid the smoke while still achieving an excellent result. Use the ...