It takes time to adjust to living in a new city. January marks the three-year anniversary of my move to Washington, and I finally feel like I’ve fully settled in. I was often ambivalent about ...

Stir in the tomato paste until evenly incorporated ... Stir spinach or chard leaves into the sauce until wilted just before returning the chicken to the pan.

Melissa Clark’s five-star recipe pairs the salty, acidic, herb-laden dressing with a perfectly burnished bird.

Enjoy delicious dishes by making some of our most-saved recipes of March, like creamy spinach pasta and garlic-parmesan melting potatoes!

Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine. Add the chicken and any juices so that they are completely covered with tomato ...

For the chicken, put the flour on a large plate and season with salt and pepper. Dip the chicken breasts in the seasoned flour to coat. Heat the oil in a large frying pan over a medium high heat.

Tangy North Carolina barbecue sauce is delicious tossed with pulled chicken instead of the usual ... barbecue sauce has a vinegar — not a tomato — base. Cider vinegar, which is used here ...

Chicken tomato pasta has to be the ultimate midweek ... carefully squash the tomatoes and garlic down and combine to create a light sauce. Add in 1–2 ladles of pasta cooking water and the ...

Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss. 3. Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce starts ...

add the chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain. 5. Next make the marinara sauce (tomato sauce). Place a ...