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cooking.nytimes.com
Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven
cooking.nytimes.com
This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty Guinness-braised beef with bacon, carrots, and potatoes.
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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This one-dish meal of spicy beef and rice is quick to put together. Just brown ground beef before adding it to the slow cooker.
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This recipe is so special you'll want to reserve it for serving as a side dish at special occasions like Thanksgiving and Easter dinners, but it's so delicious, you'll want to make every meal special by making it!
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
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I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
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This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Ingredients: yellow squash, olive oil, cloves
cooking.nytimes.com
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth Elbow-shaped pasta is then added into the water to absorb all the meaty flavors Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch