The trick is a secret step before that bird ever hits hot oil. First, poach the chicken until fully cooked in seasoned buttermilk. Then dredge it and shallow fry it just to warm through and make that great crispy exterior. There's no deep frying, no worry, and perfect chicken every time.
This delicious grilled pizza is topped with fresh ricotta, runny eggs and spinach.
Yes, you heard it here. This is the quickest way to make these simple beef burger sliders that’s packed with flavor to your taste.
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling Briggs True Texas Seasoning, this cooking method is simple and lets the vegetables natural goodness shine through.
The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine’. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.
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