Ingredients 1/4 cup red wine vinegar 1 garlic clove, grated 1 teaspoon finely chopped fresh oregano 1/2 cup extra-virgin ...

The fast-casual restaurant chain also launched its Spring 2025 menu with four seasonal, limited-time offerings.

The Bar at Willett, which serves inventive cocktails and small plates, was named a James Beard Award semifinalist in the "Outstanding Bar" category.

Preheat the oven to 375 degrees. Place the 1/2 cup shaved Brussels sprouts on a baking sheet. Sprinkle with a few pinches of salt and pepper. Drizzle with a few drop of olive oil; toss to coat. Roast ...

When the craving for chicken salad strikes you, don't use just any old type of chicken to satisfy your hunger -- this ...

Start weaving in the flavor of maple with Chef Lori Fernandez. In this segment, Chef Lori Fernandez and Sara Griena Skadsen ...

Chef bud Andersen is back in the Studio 4 kitchen sharing another delicious dish we all need to try and make at home. Today ...

Chicken nuggets might not be what you think of when you want an elevated meal, but they are a surprisingly versatile ...

When ready to eat, in a large bowl, combine shallots, lemon zest and juice, oil, salt and pepper. Mix well and lit sit for 15 ...

Last Chef Standing," airing April 27, shared a great grilled option, plus a salad that's a perfect use for any leftover pita bread and an easy no-bake dessert. Check out his full recipes below.

By expanding our menu to include these chef-crafted plates, we're answering the call from our customers who want to enjoy Just Salad in a variety of ways and beyond their traditional salad at ...

Next Level Chef” finalist Zach Laidlaw returned to his alma mater Elgin Community College to do a cooking demonstration and ...