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Chicken pot pie is showing up everywhere lately, from diner specials to Sunday suppers, and honestly, we're not surprised. Here's why the coziest dish in American cooking is back on the table — plus the crust and filling tricks our cooks swear by.
We put three of our cooks' beloved mashed potato styles head-to-head in a staff taste test, and the kitchen hasn't been this lively in years. Here's who argued for what, how each one is made, and which bowl came out on top—plus a chance to cast your own vote.
Every Sunday at Hima Mmas, the same aroma drifts from our kitchen — rosemary, garlic, and a slow-roasted promise. This is the story of how Grandma Hima's humble roast became the centerpiece of a whole neighborhood's week.