Chef Jernard Wells, host of “Savor the City” and “New Soul Kitchen,” joins TODAY’s Jenna Bush Hager and guest co-host Tina Fey to share his recipe from the “TODAY Loves Food” cookbook for crispy honey ...

Looking for a quick, easy and totally satisfying supper? Our lemon chicken cutlets recipe is exactly what you need. The cutlets are crunchy on the outside, tender on the inside and they're infused ...

For the dressing: Add the garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon zest and juice, and a big pinch of salt and pepper to a food processor or blender and blend until pureed.

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Season chicken. Dredge in potato starch, then in beaten egg, and deep-fry until crispy. Set aside. Sauté in pan in a little annatto oil, garlic and ginger until brown. Add chicken stock, lemon juice, ...

Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan. Set pan over medium heat and cook thighs, ...

These new Mediterranean diet sheet-pan dinners are perfect for busier evenings when a pile of dirty dishes is the last thing ...

Between adding grated lemon zest to the breading mix and folding lemon into the dressing, cookbook author Jessica Merchant riffs on Caesar salad in a way that sparkles with citrus brightness. The ...