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Chicken wings marinate in buttermilk before being pressed into a cayenne-, garlic-, and thyme-spiked cracker breading and fried to a crispy, golden brown.
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
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Get Navy Bean Soup Recipe from Food Network
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Sweet roasted slices of fennel topped with herbed breadcrumbs make for a fabulous freezer-to-oven side dish.
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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.
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Get Cheesy Gnocchi Casserole with Ham and Peas Recipe from Food Network
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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Make a big batch of these ribs because they will disappear quickly! Ribs simmered in soy sauce, onions and star anise are finished with a baked-on glaze of honey, ginger, soy and Worcestershire sauce and a touch of lemon.
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Full of dried fruit and nuts, these power bars are delicious and much more filling than most granola bars.