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.

Michael Cecchi-Azzolina, who grew up in Brooklyn in the 1960s and early ’70s, remembers chicken à la king as diner food: white bread, cream of mushroom soup, maybe some frozen peas and carrots.

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. As far as salads go, there’s ...

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.

Pat the chicken dry and season both sides with the salt. If you have the time, let the chicken sit on the counter for about 30 minutes, or cover and refrigerate for up to 12 hours.

Once primarily favored in Nashville's Black communities, hot chicken's popularity has exploded, appearing in various forms and inspiring numerous restaurants. National Hot Chicken Day, March 30 ...

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.