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Get Food Network Magazine's instructions on how to make crispy fried chicken.
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Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Delicious smoked salmon tops this easy to make cool pasta salad.
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You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
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Get Ravioli and Vegetable Soup Recipe from Food Network
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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Heirloom potato salad with a light vinaigrette.
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.