Recipes

F&W's Melissa Rubel plays with the meat-and-potatoes mix in a traditional shepherd's pie, using chicken in the filling and buttery mashed parsnips on top.

Food & Wine Culinary Director-at-Large Justin Chapple’s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.

There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients.

Charles Phan's quintessential Chicken Pho owes its depth to a long-simmered bone broth; an array of fresh toppings brings color, flavor, and texture to the finished soup.

Popularized throughout the American South in the 1980s, this vino version of the cheeky “coq au can” swaps a wine can for a beer can.

Chicken Provençal combines the sun-drenched flavors of southern France: tomatoes, garlic, rosemary, and olives.