There’s something wonderfully nostalgic about Chicken and Dumplings – tender chunks of chicken, a creamy, flavorful broth, ...

A Taste of New Orleans Culture and Cuisine" by chef and restaurateur Eric Cook, it didn't take long to find a half-dozen ...

Add butter to the empty Dutch oven ... For a richer soup base, try using bone broth. Store leftover chicken and dumplings in ...

Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours. When the casserole has been cooking for about 4 hours, make the dumplings. Mix ...

Cream of chicken soup can be used to make just about everything - but if you run out, don't fret. There's one solid ...

A Taste of New Orleans Culture and Cuisine" by chef and restaurateur Eric Cook, it didn't take long to find half a dozen ...

Either way, having some pumpkin purée on hand gets you one-seventh of the way to these pillowy pumpkin dumplings with brown butter and Parmesan ... bone-in chicken thighs and a bunch of scallions ...