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Don't forget the napkins when you're serving these crispy, sticky, sweet glazed chicken wings made in the air fryer as you won't want to stop eating them.
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Potent garlic, basil and oregano are married together in this Italian chicken and rice bake with Parmesan and bell peppers in a creamy mushroom sauce.
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Get Ginger Steak Salad Recipe from Food Network
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Get Pulled BBQ Chicken Sandwiches Recipe from Food Network
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This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
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Get Grilled Zucchini and Squash with Brown Sugar-Bourbon Pumpkin Seeds Recipe from Food Network
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Get Slow-Cooker Corned Beef and Cabbage Recipe from Food Network
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Get Fruit and Vegetable Fiesta Salad Recipe from Food Network
cooking.nytimes.com
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils They also cook quickly, and you want them on the al dente side for this salad That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth
cooking.nytimes.com
This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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Use Mexican-style stewed tomatoes for extra flavor and rotisserie-roasted chicken for extra ease in this chicken and black bean chili recipe.
cooking.nytimes.com
This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere