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John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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Get TURKEY CHILI Recipe from Food Network
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Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs.
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Get Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas Recipe from Food Network
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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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This fragrant noodle soup is full of Asian vegetables. Feel free to substitute or add your favorites.
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
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This easy jambalaya is made all in one pot--your multicooker! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.