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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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This cabbage and dumpling soup has a savory German-inspired broth with apples and bacon bits.
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Get Yellow Rice Recipe from Food Network
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Homemade bread stuffing will be a breeze this Thanksgiving with this crowd-pleasing recipe that calls for onion, celery, sage, and thyme.
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Broccoli is mixed with bread stuffing mix, topped with a creamy cheese sauce, and baked until the cheese is bubbly and golden.
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Get Nacho Layer Dip Recipe from Food Network
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Get Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns Recipe from Food Network
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Get Microwave Creamed Spinach Recipe from Food Network
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Delicious Coconut Shrimp Curry! Quick and EASY, this shrimp curry dish with coconut milk is perfect for a midweek meal. ONE pot and it takes only 30 minutes to make, and that's starting with frozen shrimp!
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Tender seasoned beef round steaks simmer for hours in savory gravy in your slow cooker. Fix it and forget it until it's time to eat.
cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture