As the name implies, Nashville hot chicken hails from Nashville, Tennessee and is in fact, very spicy. When I was in Nashville I fell in love with Hattie B’s and their style of serving fried chicken coated with a spicy mixture.
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Pieces of slowly roasted pork belly are tossed in a sauce made from gochujang, a Korean fermented red pepper paste, cashew butter and melted butter.
The peaches add a sweet taste to the marinated chicken thighs while the tomatoes add fresh and juicy flavor contrasting cooked and fresh ingredients for a thoroughly summer dish.
This whole leg of lamb is roasted in a pan filled with potatoes at the bottom to catch the fat drippings as the lamb cooks. The result is not only an impressive entrée but a flavorful side dish as well.
This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.
This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
Chicken adobo or adobong manok is one of the most well known Filipino dishes. Chicken thighs and drumsticks are simmered in a tangy sauce made from soy sauce and vinegar with plenty of garlic.
In this recipe I used a curry seasoning with the brine, which adds a subtle flavor to the roasted chicken.
Roasted eggplant, potatoes, beef and lamb sauce and béchamel are layered for a filling and delicious Greek entrée.
I recently had a friend reach out for a super simple and comprehensive recipe that she could make for a dinner party. Simple to cook, but one that would still impress her guests. This is one of those recipes that can be made in a pinch with few ingredients and pairs well with just about any side.
I love the contrast between the fresh, bright citrus salad that tops the crispy fried pork schnitzel in this recipe.
The two-day preparation, while it may seem overwhelming, is the secret to making the meat so juicy and flavorful.
Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.
Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb.