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cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
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Get Oven-Fried Chicken Recipe from Food Network
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We loved this creative take on the traditional Rice Krispies bar. Green pumpkinseeds are also sometimes sold as pepitas. In humid weather, cool the bars in the refrigerator to keep them from becoming too sticky.
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Everyone will love this cold salad made with brown rice, dried cranberries, and balsamic vinaigrette.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
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Fried okra made easy in an air fryer without the guilt or mess of a using deep fryer. They make a great vegetarian side dish to any meal.
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I am still trying to figure out how to make this wiggly, jiggly, pigment challenged, protein by-product more palatable, and while this recipe would be better...