A rich turkey or chicken stock, made days ahead of Thanksgiving Day dinner, is a significant foundation to that day’s meal.

The can opener doesn’t necessarily open a can of worms; it might open a can of possibilities.

A “persillade” is a finely minced mixture of both fresh parsley and raw garlic and enriches—and makes heady—any sauce using it.

A Chicken “Waldorf” Salad made with meat from a rotisserie chicken.

Cutlets are a great way to have something versatile to eat, in various seasons.

Here are five ways with chicken soup, inspired by some other countries’ recipes of the ultimate comfort food.

This marinade is particularly delicious on grilled pork or chicken thighs. Photo from Konstiantyn Li at unsplash.

One rotisseries chicken. So many ways to eat it.

BSJ’s Yellow Chicken Salad, an adaptation of Queen Elizabeth II’s “Coronation Chicken” and Whole Foods’ very popular “Sonoma Chicken Salad.”

It ought to be called the “Oooh, Aaah Soup” because, besides the slurps, that is what you’ll hear as it goes down.

I put these recipes together in honor of Mother’s Day, for the three came from my mother, Madeleine M. St. John.

Three well-tested recipes that you kids—of nearly any age—can make for Mom for Mother’s Day.

Zuppa Pavese, a delicious soup using but a few ingredients.

Also known by its Italian name “pollo al mattone,” Chicken Under a Brick is one of the more delicious ways to prepare a small three- to four-pound fryer.

Is there any more beautiful, aromatic or (let’s use the word) sexy bird to come from the oven than a perfectly roasted chicken?