Creamy and comforting, are what these recipes with cream of mushroom soup are. It's time to stock up; you'll want to make ...

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

Yes, Texas has a holiday devoted to chicken-fried steak. If you want to make a week of it, here’s where to start.

Luckily, learning how to defrost chicken safely isn’t as difficult as you might think. The United States Department of ...

It was in Bardstown where he first encountered The Talbott Tavern, which opened in the late 1700s and continues to serve hot ...

The Threshold Stoneware Pumpkin Bowl with Lid can hold a single serving of soup or a spot of gravy or sauce for the table. It comes in a lovely neutral cream glaze with an exposed stoneware bottom and ...

Ever wondered if the old wives' tale about chicken soup being a cure-all for feeling under the weather is 'true'? Well, one bloke believes he's cracked it. There's nothing quite like a hot bowl of ...

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 ...