Discover the true origins of 10 iconic Southern dishes—from gumbo and fried chicken to banana pudding and collard greens—and ...

The chicken dish burst onto the culinary scene after it appeared in the "Silver Palate Cookbook," which was published by New York City food shop owners Julee Rosso and Sheila Lukins in 1982.

Based on Brunson’s chicken bog recipe, 7,200 plates required more than 800 pounds of sausage, more than 450 pounds of yellow rice and more than 1,300 pounds of both chicken and white rice.

She explains, "When you salt a chicken generously and put it in the oven at 450° for 20 minutes on one side and then 20 minutes on the other, and you take it out, it’s perfect.

National Hot Chicken Day, March 30, celebrates Music City's most iconic dish. It also celebrates the origin story behind it. That's even though some details are as murky as the fat that finishes ...

The intentionality of chilled dishes. When it comes to soup, think of beet-centric borscht, ice-cold gazpacho with lump crab meat on top, fruit or yogurt-based soups.

Celebrity chef Robert Irvine reveals some cooking tips for creating a simple and quick chicken paillard meal that's perfect for Mother's Day. The dish can be made in less than three minutes.

Dip the chicken in the spice mixture until every piece is well coated, flipping as needed. Heat a large (12-inch) cast-iron skillet over high heat until it just starts to smoke.

After leaving the Navy in 1946, a 25-year-old Craig Claiborne moved into a small Chicago apartment to begin his civilian life working in advertising and public relations.