Packed with vegetables and grains, this surprisingly simple from-scratch meal simmers away until it’s nourishing and so ...

Learn how to make classic chicken stock with a whole chicken and wings for rich flavor for soups, sauces, and stews. This essential recipe freezes beautifully and forms the backbone of countless ...

For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu was ...

Chicken soup season is here. For this golden version (thanks the deep yellow color of turmeric), simmer bone-in, skin-on chicken thighs with a mirepoix (diced carrots, celery and onions), lots of ...