In a large skillet over medium heat, wilt the spinach until completely reduced. Let cool until easily handled, then squeeze any moisture from the spinach. Finely chop the spinach. You should have ...

Getting your Trinity Audio player ready... Looking to dazzle your guests during the holidays? I’ve got the perfect “fancy” dish for you. And I promise it requires no advanced culinary skills. I’ve ...

Spinach-Stuffed Chicken Thighs are a fancy dish for Christmas celebrations that don't require any fancy skills to make. (Matthew Mead/The Associated Press) By SARA MOULTON Looking to dazzle your ...

If flavor had a plug, this would be it! Buttermilk and pickled brines make these crispy chicken thighs stuffed with crawfish ...

Looking to dazzle your guests during the holidays? I’ve got the perfect “fancy” dish for you. And I promise it requires no advanced culinary skills. I’ve adapted this from a recipe that first appeared ...

In pot, heat oil over medium heat. Add sausage and cook for 2 minutes. Add onions, celery and bell pepper and sauté́ for 5 minutes. Stir in garlic, chicken, Creole seasoning and salt. Stir well, add ...

Looking to dazzle your guests during the holidays? I”ve got the perfect “fancy” dish for you. And I promise it requires no advanced culinary skills. I”ve adapted this from a recipe that first appeared ...

Boneless chicken thighs are handy to use. They have more flavor and moisture than chicken breasts, cook quickly and take well to stuffing. To make the most of chicken thighs, try this recipe Nathalie ...

Note: From "The Ultimate One-Pan Oven Cookbook," by Julia Konovalova. Preheat oven to 400 degrees. In medium bowl, combine ricotta, egg, broccoli, seasoning mix and salt, and 1/2 cup shredded cheese.

Looking to dazzle your guests during the holidays? I've got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills. I've adapted this from a recipe that first appeared ...

In a large skillet over medium heat, wilt the spinach until completely reduced. Let cool, then squeeze any moisture from the spinach. Chop the spinach finely. You should have about 1/3 cup. Set aside.