Sautéed wild mushrooms and chicken broth make a terrific umami-packed soup.
Chef Timothy Hollingsworth fills a sturdy crust with savory-sweet bacon marmalade and a spectacular pile of roasted and raw vegetables.
Here are F&W's best chicken recipes, butchering tips from Jacques Pépin and a guide to the best fried chicken in America.
This riff on classic French onion soup, with its rich, smoky pork broth, is easy to make using our step-by-step tutorial.
Thyme, rosemary and cayenne flavor Andrew Zimmern's chicken before and during roasting. By roasting pieces rather than a whole bird, no carving is necessary.