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

There's something undeniably comforting about a warm, creamy, and hearty dish like Smothered Chicken and Rice. This reci ...

3. Heat oil in a pan and fry the melon seeds. Add the gravy and melon seed paste in a pan and allow it to simmer. Add kasoori methi powder, salt and cook for sometime. 9. Take butter in a pan, add ...

Boneless chicken chunks marinated in soya sauce and ginger garlic paste, deep fried until crisp and seasoned in flavourful sauces. This chicken chilly gravy has a burst of flavours and tastes ...

The chicken-fried steak is practically a work of art, yes, but there is something about Hoover Alexander's cream gravy that renders us dumb, at a loss for words to describe it. The perfect fluffy ...

To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns ...

Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...

Requiring only six ingredients and next to no effort, "easy" hardly begins to do justice to this low-maintenance beef ...

Made with juicy chicken, buttery biscuit topping, and a rich gravy, this dish is sure to warm you up on even ... Gluten Free: You can make this recipe gluten-free by using the gluten-free Red Lobster ...

For a holiday or winter potluck, spiced mulled wine is something simple to contribute that everyone will appreciate. Simmer ...

There is a little song about this delicious food, and was officially endorsed by Texas in 2017. The title is “Peace, Love, ...