Place an 18-by-13-inch sheet pan in the oven and preheat the oven to 425°F. Pat the chicken dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Carefully remove ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW YORK (PIX11) – In honor of Hispanic ...

At 3 years old, Miguel Rebolledo ate paella for the first time. When he was 6, he made the dish himself. Now, more than 30 years later, Chef Rebolledo has perfected the age-old plate, fusing ...

Gerard Nebesky is the paella maestro of Wine Country. Bent over huge, steaming pans, he simmers the savory rice dish in front of the Oakville Grocery in Healdsburg and behind the redwoods of the ...

At 113 degrees, the "silver bullet" made outside's 92-degree, late-morning heat feel cool. Not two minutes in the back door of Lola's Gypsy Caravan, 1347 E. 11th St., we were promptly handed a napkin ...

In honor of Hispanic Heritage Month and World Paella Day, Mercado Little Spain chef Nicolas Lopez joins New York Living to talk about Spanish cuisine and how to make paella.