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The lowly chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried. They're a nice addition to a tray of wings.
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This recipe leads to a baking sheet-full of delicious and crispy Buffalo sauce-flavored chicken breast strips, coated in panko bread crumbs.
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Quick and easy with few ingredients. Great for an on-the-fly marinade. Tangy Italian dressing and Worcestershire are used to accentuate the natural flavor of the cut, while the minced garlic provides a delectable rich flavor.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Looking for a way to change up meatballs? Why not try grilling them!
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
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Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.