Chicken broth or stock – intensifies the chicken flavor, enhances the morels, and creates the sauce with the wine and heavy cream. Dry sherry or dry white wine – I used dry sherry for this recipe. Its ...

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we ...

This chicken pot pie is a simple, comforting one-dish meal perfect for a brisk, wintry day to warm you from the inside out. This elegant French chicken pot pie from Catherine Pascal, of Cellier aux ...

Juicy chicken thighs and peas with linguine are tossed in a creamy white wine sauce in this pasta inspired by a Chicago classic. Andee Gosnell is a San Francisco born, Birmingham-based food ...

Renowned food journalist and cookbook author Mark Bittman knows an inordinate amount about an inordinate array of foods. As a weekly New York Times food columnist for over a decade, his expertise runs ...