You don't need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voilà! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.
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Never skip breakfast again! Keep these coconut and date breakfast bites in the fridge or freezer, and you'll always have a grab-and-go option for busy mornings.
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Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.
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The following list of ingredients looks daunting -- it's not. Chances are, other than the ground meat, the fresh sage and the cream, you might have all these lurking in your pantry/fridge. The list of herbs is for dried -- if using fresh (always better, but no big deal in this recipe) double the amount -- more chopping for you!
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This is my best roast chicken. It's only slightly more work than simply throwing the bird in the oven, but I think it's more than worth it. I make it on Tuesdays to have leftovers all week, and I make it for dinner parties. It's always popular. And I personally believe that this gravy, swimming with softened onions and mushrooms, is perfect- especially with sliced chicken over egg noodles. Talk about comfort.
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This fried chicken was nearly two decades in the making. Growing up in the panhandle of Florida before spending 8 eight years cooking in Birmingham, AL this recipe has been tested, tweeked, refined and perfected through out the years. The spice rub and buttermilk brine give the chicken flavor and tenderness like no other. And the trick to frying is starting with a lower temperature that increases through coking to insure perfect crispness and the right amount of browning.
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My favorite Fried Chicken- EVER!!!
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This is a no fail recipe that I taught my male friends in university when they wanted to impress a date and pretend they could cook (they called it "third date chicken"). It is a modified version from my Great Uncle who lived to be 98 and worked for Vogue. He referred to it as "beauty paste" and it is, because the chicken will never be dryed out. There is no basting and the result is a light rich crust that will make Sunday chicken a thing of beauty with such simplicty. Just add the vegetables and a crisp salad and your done. Easy, elegant.
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Cracklins are the perfect savory movie snack and a great way to use leftover skin, for those of you who break down whole birds for skinless breast or thigh preparations. Crisp and chickeny with a bit of salt, they'll remind of your favorite roast chicken but without making a meal of it. They take little time in the oven, and prep is simple. Make sure to save the fat that renders out for later cooking.
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