Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations. By Sam Sifton Craig Claiborne and Pierre Franey’s smothered chicken, adapted by ...

Cajun flavor works best when it has enough room to show up in different ways, not just one pot of rice or one batch of wings.

The word “smothering” doesn’t always have the best connotation. (See: relationships or preventing someone from breathing). But when it comes to cooking, it’s something I crave when in need of solace.

Check out these 19 chicken recipes you’ll want to make over and over! Whether you’re into cozy casseroles, handy crockpot dishes, or flavorful soups, there’s something here for every taste. Try the ...

This grilled Cajun chicken sandwich brings the heat with its citrusy, garlicky spice rub, which takes simple grilled chicken to the next level.

Sure, you could make a homemade Cajun seasoning blend from scratch—or you could save some time and make this Cajun chicken recipe with a store-bought blend. The grocery shortcut provides a whirlwind ...

This chicken spaghetti recipe has a kick to it if you like spicy foods. You can control how spicy by adjusting the cayenne ...