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

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

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

To make the soup, start by chopping two carrots, four celery sticks and one brown onion. You will also need a tablespoon of garlic, five cups of vegetable stock, one cup of red lentils, a tin of ...

Key ingredients: 0.01 per cent stabilised retinal, hyaluronic acid, glycerin, vitamin E Vogue-approved review: “Though marketed as a serum, Medik8’s viral retinal feels much more like a cream, in that ...

No matter the season, night cream is the hard-working essential our skin needs, and one of the best ways to seal in moisture, hydrate and restore skin with minimal effort. We consulted the experts to ...

Equal parts soup and beans, this classic Appalachian dish must be served with cornbread on the side and chow-chow on top. Whenever you needed a little bit of comfort or were feeling under the weather, ...

Smothered chicken is another way of saying you're serving comforting, creamy chicken and gravy. Bacon adds a nice smoky, rounded note to the gravy that you expect from a traditional Southern-style ...