The word “smothering” doesn’t always have the best connotation (see: relationships or preventing someone from breathing). But when it comes to cooking, it’s something I crave when in need of solace.

In a large bowl, whisk together the flour, Creole seasoning, onion powder, garlic powder, salt, pepper, and paprika. Remove 3 Tablespoons of the seasoned flour from the bowl and reserve this for later ...

Sam Sifton, founding editor of New York Times Cooking, stops by the TODAY kitchen to share Craig Clairborne's recipe for smothered chicken and fluffy buttermilk mashed potatoes in honor of the ...

Paul Theroux had it right when he pronounced January “the season of recovery and preparation.” First, the recovery. I’ll bet you’re just as weary as the rest of us after so many holiday activities ...

Making juicy chicken breasts at home is easier than you think. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has ...