South Carolina-based chef Sarah Cooper tells Southern Living that both étouffée and gumbo highlight the depth and diversity of Louisiana Creole cuisine. “They are not only del ...

On Friday, November 8, New Orleans’s most famed fried chicken will return to the city — albeit not in its original, legendary ...

The new “Devil’s Smoke Sauce” is a hot honey BBQ with a sweet, smokey heat. It also has a kick of crushed habanero. Slim ...

A nutritionist teaches you how to make health-conscious choices on Captain D's menu, from lobster bisque to shrimp skewers.

A unique dish from rural Maharashtra, where tender chicken is cooked with tangy ambadi (sorrel leaves) and traditional spices ...

When it comes to food, the South is rooted in a deep sense of tradition. It's a must to try southern staples like fried green ...

From split pea to chicken and sausage gumbo, we tasted a range of traditional Progresso soups to find the very best.

First, start the soup by combining chicken broth, a red onion, tomato, and corn in a soup pot. Season the mix, then cook ...