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cooking.nytimes.com
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
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Everyone will love these flavorful and quick mini-burgers, served on small buns topped with a tomato slice and a dollop of 'special secret sauce.' They're perfect for Super Bowl® parties or any football Sunday.
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Sriracha, chile-garlic sauce, gives a kick to deviled eggs, a classic party favorite.
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This cooks in an oven bag with potatoes celery, and carrots. Worcestershire sauce and dried onion and mushroom soup mix add flavor.
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Our version of this family favorite is ready in just 30 minutes.
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This Chinese-American dish includes an unexpected ingredient: orange juice.
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Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
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Get "Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini Recipe from Food Network
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly breaded catfish fillets are pan-fried with oyster sauce for a fast, filling main dish.
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Lots of cheese--Cheddar, Monterey Jack, and cream cheese--with pimentos and hot sauce make an easy and delicious holiday cheese ball.
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Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.