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Get Lemon Citrus Cod with Vegetables Recipe from Food Network
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These Korean-style air-fried wings are crispy, sticky, and spicy. Cooked in an air fryer, they are ready in less than 30 minutes for the perfect appetizer or main.
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Get Gazpacho Recipe from Food Network
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This is a family favorite. Spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. Like a green bean casserole, it's topped with French-fried onions, and has a flavor they'll love.
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Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
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Get Ultimate Shrimp and Grits Recipe from Food Network
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Using baby carrots and frozen pearl onions in this Instant Pot(R) Yankee pot roast cuts down on prep time and the seasoned flour coating on the roast makes a rich, thick sauce.
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My favorite shepherd's pie recipe with a Latin flair; ground beef, mashed potatoes, and mozzarella cheese make this incredible casserole.
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Get Korea Town-Adjacent Pasta Recipe from Food Network
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Delicious autum soup. Spicy, not for the faint of heart. Recipe is great with homemade gruyere crackers rolled in poppyseed. Looks spectacular in white dishes...
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way