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cooking.nytimes.com
I can't speak enthusiastically enough about this garnish — without it, the stewed-chicken-and-rice recipe lies flat, amateur; good but juvenile The grassy, bracing astringent parsley, the burn of the shallot, the spark of the lemon, combined with the warm, crispy, fatty, salty "chicharron" of chicken skin, is like the one killer piece of jewelry worn with a little black dress, the thing that makes it clear that this is a "main stage talent" and not the personal assistant with the clipboard checking guests into the event.
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Chunks of fresh, peeled pumpkin are lightly breaded and then fried in butter until golden brown.
Ingredients: sugar pumpkin, flour, butter
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Get Fried Rock Fish Recipe from Food Network
Ingredients: flour, beaten eggs, fish, butter, oil
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Marinate chicken thighs in leftover pickle brine for enormous flavor and juice, then coat them in buttermilk dredge and finish in the oven.
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Hot dogs are wrapped in bacon and deep fried to make the perfect treat for your kids, and maybe a few grown-up kids too.
Ingredients: frankfurter, bacon, buns
www.delish.com
For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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Soda bread farls are ideal for frying after they have been made a day or so. These taste great with a poached egg on top. Fried soda is also one of the essential ingredients in an Ulster fry.
Ingredients: soda bread, olive oil, salt
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Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network
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Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Ingredients: vegetable oil, flour, salt, cumin, avocado, egg
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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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This is a simple way to prepare tasty wild salmon!
Ingredients: salmon, olive oil