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cooking.nytimes.com
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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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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Red pepper flakes give these tasty turkey sandwiches a little zip.
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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
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Get Roast Chicken with Wild Rice Dressing Recipe from Food Network
cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this Filipino snack.
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Feed a hungry crowd with this slow cooker Spanish rice, a super-easy one-pot meal of beef and rice simmered in a rich and spicy tomato stew.
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...