The delights of classic chicken pot pie are many—from the burnished, flaky crust to the luscious, savory filling. But putting it together can be a chore: Between making pie dough (which often requires pulling out a food processor), poaching chicken in one pot and building a gravy in ...

When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time. A stovetop sear created a nicely caramelized exterior; ...

Making holiday cookies_the rolled, cutout, and glazed butter-cookie variety_is everyone's favorite December activity. Unfortunately, these cookies either look good but taste like cardboard or have buttery, rich flavor but lack visual appeal. We wanted a simple recipe that would produce ...

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It's served with pieces of crisp skin on a crusty roll. Seeing as most people don't have a rotisserie in ...

Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following these recipes actually turns up a host of troubles, as the problems inherent ...

This classic rendition of chicken soup starts the old- fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added intense, meaty flavor to the broth. To cut down on greasiness, we removed the ...