With tender, umami-rich marinated chicken, bright fresh vegetables, and a spicy chili-crisp infused sauce, this satisfying noodle dish brings a kick of heat.

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. For cookbook author Kristina Cho, noodles — especially the Chinese versions she grew up with — are like poetry.

Chinese egg noodles are stir-fried until lightly crisp and seasoned with an umami-packed oyster sauce mixture in this 30-minute meal.

The incident called to mind my friend Marion Cunningham. She was a tall, warm California homemaker who spent years as James ...

It's Crocktober! We're making your favorite crockpot recipes and trying them live on Living Oklahoma.Today, we have a recipe ...

Skip the store-bought versions of these soups and try some of our favorite takes on classic, comforting recipes that taste ...

I tried chicken noodle soup recipes by Rachael Ray and Emeril Lagasse. Ray's recipe included unexpected ingredients like parsnip, leek, and dill. But Lagasse's recipe tasted better while using fewer ...