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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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A rich, vegetarian mushroom pierogies recipe.
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A traditional Japanese chicken katsu curry recipe.
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Get Korea Town-Adjacent Pasta Recipe from Food Network
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Get Christian's Kitchen Sink Salad Recipe from Food Network
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Get Yogurt Marinated Grilled Chicken with Harissa Recipe from Food Network
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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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Get Spanish Grilled Shrimp Recipe from Food Network
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Get Spicy Cocktail Meatballs Recipe from Food Network
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...