Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
“Simple.” “Perfect.” “The moistest chicken with the crispiest skin we’ve ever had.” That’s what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.
A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.
Grill. Boil. Microwave. Roast. Campfire. We’ve got all the best ways to cook your childhood fave right here.
“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried it.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.