This recipe is a slightly adapted version of the original Southern Fried Chicken recipe courtesy of Lund Food Holdings, Inc. –If you just can’t stand the … click here for more
Serious grillers usually steer clear of skinless, boneless chicken breasts because they know that high heat tends to dry out the meat. “They’re almost pure protein, so there’s nothing to keep them moist,” according to Steven Raichlen, author of “Barbecue! Bible” (Workman), which has sold 1 million copies in the last decade. But marinades are […]
The new spot, titled “Cooking Show,” was shot in Mexico City, where people on the street were invited to a taping of the new cooking show “Cocina Tuscani.” After watching the chef prepare his specialty pasta … click to read more
My husband headed to the grocery for some […]
Serious grillers usually steer clear of skinless, boneless chicken breasts because they know that high heat tends to dry out the meat. “They’re almost pure protein, so there’s nothing to keep them moist,” according to Steven Raichlen, author of “Barbecue! Bible” (Workman), which has sold 1 million copies in the last decade. But marinades are […]
… white Albarino can be paired with just about any dish from southern fried tandoori chicken to a fennel, fig and fontina pizza (both winning recipes from … click here for more
This easy to follow cookbook also includes recipes notes with helpful cooking tips, fun stories, and a piece of family history about the dish. Read full story
Making cannoli is serious business in New York. It’s a dessert so tempting that even a hit man in the “Godfather” couldn’t leave a box behind. click to read more
For a better meal by the fire, a little planning helps. Read full story
Audreystar says she’s been on a Greek cooking kick lately, and she’s not alone. I’ve also been somewhat fixated on feta cheese recently, and this Mediterranean mix of chicken, artichoke hearts, tomatoes, … Read […]
After delivering a baby girl, Abigail Rose, last week at Delnor-Community Hospital in Geneva, Vicki Ross has been eating chef salads, “which haven’t been that bad.” However, the hospital entree handed to the … click to read more
Now Coughlin just crosses a hill to taste-test new recipes. “It's a tough job,” he said with a laugh, “but somebody's got to do it. … click here for more