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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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Chef John's chicken wings are dredged in rice flour and deep fried--they're light, crispy, and extremely sauce friendly.
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Smoky grilled pizza topped with spicy sausage and roasted peppers.
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Coconut oil, agave nectar, and chipotle chile powder create a sweet and spicy treat ready in minutes.
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Chef John's savory sausage and milk gravy is just right for biscuits, fried chicken, and country-fried steak.
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Get Saffron Rice Salad Recipe from Food Network
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Tennessee whiskey, added to barbeque sauce, is a Southern treat.
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With cocoa powder, chocolate chips, chile powder, walnuts, and zucchini, there's something in this cake recipe for almost everyone to enjoy.