Brined and Oven-Roasted Turkey
Don’t forget that turkey makes a welcome addition to a buffet table in any season.
Brined and Fried Chicken
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil.
I like to serve pasta with sauce from the beef as a first course and serve the beef with a vegetable for a second.
The banh mi combines French (baguettes, pâté) and Vietnamese (fresh vegetables, herbs, lightly pickled veggies) influences.
Baked Chicken with Honey-Whole-Grain Mustard Glaze
Make sure to save the "lemony, chickeny juices" from the bottom of the pan—they make for a great sauce when you serve the chicken.
You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier.
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