In the heart of Charleston’s historic district, where cobblestone streets whisper tales of centuries past, Magnolias stands ...

Orlando Sentinel food reporter Amy Drew Thompson and Deli Fresh Threads’ Biggie Bencomo taste and rank the chain chicken ...

Drain pan of oil. Add white wine to pan and reduce until the pan is mostly dry. Lower heat to medium-low, add a pat of butter and saute shallots and apricots for 3 minutes or so. Add chicken stock, ...

In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. Pour the brine into a large plastic bag. Add the pork chops ...

Set aside at room temperature until ready to serve. Place salmon and tomato and peach salad on a large serving platter. Drizzle with remaining Davidson Plum vinaigrette and scatter with baby basil to ...

1/4 cup brown sugar for sweetness 3 slices of butter for richness 1/2 sliced green jalapeño for a subtle kick 5-6 peach slices for that fruity goodness 1/2 cup peach juice to keep it moist and ...

Counter Service is now open with sandwiches like a roast beef one with white cheddar, horseradish suace, watercress, and mayo. Counter Service Melissa McCart is the lead editor of the Northeast ...

The menu offers homestyle chicken-and-dumplings, or Texas tacos with plenty of actual ground beef, or a new-wave Country Basket with spicy chicken fingers and spicy-sweet “Texas sauce.” ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...