Courtney Hill

Hayes highlights youth development as a crucial task in restoring the USWNT's dynasty.

Fresh egg pasta is rich with flavor and boasts a satisfying texture that is sturdy yet tender. Supple and golden-hued, the noodles shine in a simple butter-based sauce.

In Hong Kong, Oi Man Sang Kitchen cook Tang Kwok Keung showed us how to make black pepper beef with potatoes, one of the eatery's signature stir-fries. Our adaptation simplifies the process by simmering the potatoes instead of deep-frying them. Prior to cooking, the beef is tossed with egg white, seasonings and baking soda. An hour (or up to a day) in this mixture allows the baking soda to tenderize the meat so it cooks up tender-chewy. Serve with steamed jasmine rice.

For salmon with crispy-savory potato chip-like skin and meaty, tender flesh, we borrow a technique from Japanese shiozake, which uses salt to draw out moisture from the fish. The salt needs at least four hours to work, but can go for up to 24 hours for even better flavor and texture. Oddly, salmon fillets sold in supermarkets are not always thoroughly scaled. If you're unsure, inquire at the seafood counter. The salmon is broiled in the oven for ease, so browning is even and controlled. A cool, tangy cucumber salad inspired by Korean oi muchim is a perfect counterpoint for the richness of the salmon. Serve with steamed rice to complete the meal.

Considered the national dish of Haiti, griot (pronounced gree-oh, sometimes spelled griyo) marinates chunks of well-marbled pork in a boldly

Family court judge Deanna Westcock was unexpectedly persuaded to reconsider a tense custody battle following a stirring acoustic bass solo by the defendant in closing arguments.

Find out which players have commanded the biggest fees in women's football, eight of which came in 2024 alone.

At 24, Girma makes history as the first player in women's football to command a transfer fee exceeding €1 million with her record-breaking move to Chelsea.

You've brined birds, but what about eggplant? Brining chunks of eggplant in acidulated water seasons the eggplant throughout and prevents it from turning mushy.

Drenched in bittersweet caramel, these silky soft apples create a glorious topping for a dead-easy, baked-in-the-skillet cake. Be sure to cook the fruit and caramel until the syrup bubbling at the edges is practically burnt. That rich, deep color is how you know the dish will be packed with flavor.