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cooking.nytimes.com
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
cooking.nytimes.com
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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Get 10-Minute Chicken, Corn and Kimchi Ramen Recipe from Food Network
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Get 15-Minute Bean, Egg and Avocado Tostadas Recipe from Food Network
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Get New Potatoes with 5-Minute Mint Pesto Recipe from Food Network
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Get 30-Minute Cod with Lemony Braised Fennel Recipe from Food Network
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Here's a festive holiday punch that's fit for a crowd! We make it with cranberry juice, orange juice, bourbon, and hard cider, though we include a non-alcoholic version so kids to enjoy, too.
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Strips of chicken breast are simmered in chicken broth with green chiles, hominy and black olives in this quick soup.
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Get Nothing to Trifle About 5-Minute Trifle Recipe from Food Network
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This quick and easy pasta dish with spaghetti, shrimp, and fresh lemon juice comes together in about 20 minutes. Make sure you use fresh ingredients for the best flavor.
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Get 10-Minute Green Gazpacho and Smoky Quesadilla Recipe from Food Network
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Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this Filipino snack.