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Chef John's garlic naan are made with a simple dough enriched with yogurt and homemade garlic butter and cooked in a blazing hot cast iron skillet until nicely charred.
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Transform your leftover turkey into spicy turkey tacos using taco seasoning and jalapeno peppers in a slow cooker; serve in small tortillas.
www.delish.com
Our take on this classic side packs a punch with charred, fresh corn and jalapeño.
cooking.nytimes.com
Here we have a re-education — or an education, if you're a first-timer — in the virtues of an old-fashioned cream gravy A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon
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Coconut extract, flaked coconut, and buttermilk flavor this moist butter cake.
cooking.nytimes.com
Thin enough to flash-fry but thick enough to let the sweet onion flavor shine through, these onion rings work well as a side dish but also are great as a stand-alone snack Less is more when dipping the rings in the buttermilk mixture and then the flour mixture Be delicate in the coating process, and make sure to let as much liquid and then as much flour fall off as possible
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A sliced onion, a hot oven, and a few ingredients arranged into the classic cook's breading station are what you need to make crunchy and flavorful baked onion rings.
www.chowhound.com
You'll probably eat it all by yourself.
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Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste.
www.foodnetwork.com
Get Croque Big Daddy Recipe from Food Network
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Smoked turkey leg meat adds a savory flavor to a corn and potato chowder enriched with half-and-half cream.
www.chowhound.com
Lemon zest and fresh chives flavor this easy, buttery drop-biscuit recipe.