Sheri shares a perfect pairing of seared chicken thighs with a fig pan sauce. Sheri Castle shares a perfect pairing of pan-seared chicken thighs with a fig pan sauce. This combination of pan-seared ...

Like everyone else during the past year, we have eaten a lot more meals at home. Since we love to cook, I suspect that bothers us less than some people. On weekends we get really creative and go all ...

Figs are used extensively in Mediterranean and Middle Eastern cooking. You may have heard of Italian sweets such as fig and ricotta tarts, fig and pistachio biscotti and of course Italian fig cookies.

Place venison in a large shallow bowl or dish. Pour cane syrup over venison, cover and refrigerate overnight or for several days. When ready to cook, preheat oven to 400°F. Remove venison from cane ...

Fry the bacon in a medium saute pan until it gives up most of its fat but is not yet crisp. Transfer the bacon to absorbent paper and pour off all but 3 tablespoons of the fat. With the pan over ...

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

You can serve this sauce with shredded poached dark chicken meat or grilled eggplant slices, though it probably would make wet cardboard taste good. Simply heat some of the sauce thinned with chicken ...