It seemed so unlikely. Three ingredients: spaghetti, pecorino cheese and black pepper. That and a little of the salted water the pasta was cooked in. Toss them together, and you’d have a great dish.

Chef Ryan Scott is in the TODAY kitchen remaking a few of his favorite restaurant recipes. He shows us how to make a copycat version of a Chinese-style chicken salad with crunchy noodles, plus a warm, ...

When Laura Phillips of Edmonds asked if anyone could help her replace a missing recipe for a favorite chicken and artichoke casserole, who would ever has guessed that seven different Forum cooks could ...

1. In a large shallow bowl, stir the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat it completely with flour. 2. In a large flameproof casserole over medium heat, ...

Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 ...

If you are tired of dry chicken breasts, this Spinach Artichoke Stuffed Chicken turns boring chicken into something that looks restaurant-worthy but requires little effort. Tender chicken is filled ...

I love a good Sunday afternoon braise, when I have hours to turn a tough cut of meat into a dish that is sublimely tender with a luscious sauce to boot. But braising has range. The cooking technique ...

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender ...

With Ramadan, Islam’s annual holy month, upon us, I thought I’d offer up some couscous, a dish that originated among North Africa’s Berbers a thousand or so years ago. The term refers to a kind of ...

ST. LOUIS — The carry-out and catering business Art of Entertaining makes Mondays a little more cheerful for people, thanks to a popular dinner special. For $27.50, you get two casseroles, a salad, ...