Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy. Whew.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
Feel like a kid again as you swoon to these peanut butter blondies slicked with a layer of jam smack in the middle.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
Why bother to fancy up store-bought potato chips when you could just buy them already seasoned? Uh, because you can.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
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