Everything comes together in less than an hour.

This one offers a unique and refreshing taste that goes well with rice, parotta, or appam as well. Scroll down to read the recipe.

Yields 4 to 6 servings. Recipe is by Teresa B. Day. 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon sage 4 chicken leg quarters, separated ¼ cup unsalted butter 1 clove garlic, minced 1 tablespoon ...

Chef, restaurateur and author Karan Gokani is stopping by the TODAY kitchen to make a few of his favorite recipes from his cookbook, "Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri ...

Summer is usually high time for cold salads. Egg, tuna, and chicken salads are classics, whether as side dishes at a cookout or piled high on a sandwich. Unfortunately, traditional versions of those ...

Makes 4 servings. Recipe is from Holly Clegg's "Guy’s Guide To Eating Well" Prep Time: 10 minutes. Cook Time: 15 minutes 1½ teaspoons paprika 1½ teaspoons ground cumin ½ teaspoon cayenne pepper 1 ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

1. Heat oven to 375 F. 2. In a small bowl, stir together the salt, pepper and sage. 3. Pat the chicken leg quarter pieces dry with paper towels. Rub each piece with seasoning mix. 4. Melt the butter ...