Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Country Smothered Chicken Recipe There’s nothing like the rich, comforting flavors of Country Smothered Chicken to brin ...

This is not to say that smothered chicken has no history. In fact, this recipe somewhat resembles one described under the heading “To Smother Young Chickens” in Lettice Bryan’s “The ...

A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in the New York Times in 1983. The basic idea is to split a chicken down the back and cook it whole in a ...

These cheesy casserole recipes are packed with a variety of proteins, veggies and of course, plenty of cheese for a ...

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

One of our picks, Good & Gather Organic No Salt Added Chicken Bone Broth, is currently out of stock. We're looking into whether it's been discontinued. Meanwhile, we stand by our remaining picks.

While some restaurants sound the trumpet when they open their doors, others turn the key quietly. Here are three under-the-radar dining destinations that debuted recently.

A breakfast and lunch spot in Manhattan is bringing authentic Mexican dishes to create a following. Though it’s independent, ...