TIME: 4 1⁄2 to 5 hours, plus 12 hours chilling. INGREDIENTS: 4 pounds boneless beef short ribs, trimmed 4 teaspoons kosher ...

If I say, “Guess where I heard about this recipe,” and you answer, “Wait, wait, don’t tell me,” you would be right. As in the NPR quiz game show.

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken skin side down in a cold ...

Thanks to the generosity of Times Leader reader Mary Ann Rubin, the Times Leader Test Kitchen now has a vintage triple-tiered stand in the Autumn Leaf pattern that matches some of our other dishes.

Q: I have a recipe that calls for a brisket. Are brisket and corned beef one and the same? Are they specifically marked brisket or another name? — Pat Miller, Southgate, Mich. A: They are both beef, ...

Cooking for two is not always easy, especially when you’re keeping an eye on calories, fat and even carbohydrates. But today’s easy stuffed pepper recipe is just the ticket. It’s also ...