It's time for chicken soup made the way Grandma made it - start with a good-sized chicken. (Look on the bright side - at least we don't have to kill it and then chase its headless body around the yard ...

The minute I laid eyes on Penelope Casas’ latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn’t live without: thin triangles of Manchego cheese ...

The days are growing shorter, the shadows getting longer, and readers -- several in one week -- are requesting mushroom soup recipes. Mushroom soup always soothes and warms, but these days, it’s the ...

This subtle yet flavorful pound cake from renowned Berkeley dessert chef Alice Medrich gets its depth from robust olive oil, orange zest and a whole cup of sherry. Medrich recommends using unbleached ...

– 3½ to 5 pound broiler or roasting chicken, preferably brined 1. Preheat oven to 375 degrees. Remove pockets of excess fat from chicken. Place lightly oiled rack in roasting pan and set aside. 2.

Unlock access to every one of the hundreds of articles published daily on BroadwayWorld by logging in with one click. Have you mixed a cocktail with fine sherry yet? If not, you are in for a treat.

If you’re an Anglophile like me, you’ve probably noticed that in every British mystery or period drama people are constantly drinking sherry poured from elaborate crystal decanters. But this wine ...