A modernized presentation of a 2006 Boon Tong Kee Hainanese chicken rice recipe: gentle poaching for tender chicken, flavorful rice cooked in reserved stock, and serving notes.
Bruschetta is grilled or toasted bread rubbed with garlic, drizzled with olive oil, and topped with seasonal ingredients - classic tomato is the best-known version.
A modern take on chicken salad with four quick recipes - Classic, Santa Fe, Cheesy, and Avocado & Chicken - plus serving tips and food-safety guidance.
Potatoes are nutritious and versatile. Choose the right variety - starchy for mash and baking, waxy for salads and roasts - and try ten basic cooking methods that suit cuisines worldwide. Keep them healthy by limiting added fat and salt.
An updated, easy recipe for chocolate-covered strawberries using bittersweet chocolate and cream, with practical tips on melting, drying fruit, decorating, and storage.
Smart planning, batch cooking, and portioning into two-serving containers make cooking for two efficient, cheaper, and less wasteful. Use smaller baking pans, label and freeze portions, and reheat to 165°F for safety.
Salt water taffy - a soft, chewy boardwalk candy - is tied to Atlantic City folklore. Its name likely came from a joking remark during an 1880s flood, and confectioner Joseph Fralinger helped turn it into a popular seaside souvenir.