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Restaurant-style buffalo chicken wings can be ready in less than an hour and are a spicy appetizer perfect for parties.
cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Get Teriyaki Chicken with Soba Recipe from Food Network
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Tots crossed with poutine’s gravy and cheese.
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Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet.
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Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.
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Sour cream and chicken fill these quick and easy enchiladas.
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This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!
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Served as an appetizer, first course, or main dish, these crisply fried Japanese-style shrimp are sure to impress. Be sure to team them up with a soy or tempura dipping sauce.
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Carrots, onion and green onions are coated in a thin batter and fried. This is a crispy treat that's great on its own, or with your favorite sauce.
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These fried bowtie cookies are the Polish version of Angel Wings.
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This crowd-pleasing jalapeno poppers recipe is made with cream cheese, cheddar cheese, and bacon.