I am fiercely passionate about certain things and make it my mission to encourage people to try new things that they otherwise wouldn’t try. I was fiercely passionate about encouraging people to use pumpkin in savory dishes as opposed to always thinking that you have to use pumpkin in desserts. I was fiercely passionate about converting brussels sprouts haters into lovers. I’m fiercely passionate about Coke vs. Pepsi (Coke is better, btw) and also fountain soda vs. canned. Now, I am fiercely passionate about converting tofu haters into lovers. Of course, if you’re allergic to soy, that’s a totally different story! I also understand it could be a texture thing for most people but that might also be because you’re...
No. I haven’t and neither have you! These look nummy! Ingredients 3-1/2 to 4 pounds whole chicken wings 1 cup packed brown sugar 3/4 cup soy sauce 1/2 cup teriyaki sauce 1/2 cup butter, melted 1 tablespoon Creole seasoning 1 teaspoon ground mustard Directions Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight. Drain and discard marinade. Place chicken in a greased 13×9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. Transfer the wings to a rack on a broiler pan. Broil 4 in....
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Chicken Parmesan has a crispy coating, lots of melted cheese, and a tomato sauce flavored with basil. Such a classic Italian meal. This Chicken Parmesan recipe from Cook’s Illustrated is sheer perfection. Possibly the best I’ve ever had. But let’s face it, Chicken Parmesan has to be right up there in the top restaurant dishes that disappoint. That’s why it’s such a great meal to cook at home. No more soggy coating, overcooked dry chicken, flavorless tomato sauce, or chewy and oily cheese. In my opinion, Chicken Parmesan is the ultimate comfort food. A breast of chicken fried to crispy perfection, topped with melted cheese and a bright and flavorful tomato sauce, served on top of buttery pasta. It doesn’t...
Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice!Miso SalmonINGREDIENTS 2 skin-on salmon fillets (1 lb, 454 g; cut it in half if it's one big piece) For the Marinade ▢2 Tbsp miso (you can use any type of miso; I use Hikari Miso Organic White Miso for this recipe) ▢1 Tbsp sake ▢1 Tbsp mirin ▢1 Tbsp soy sauce ▢¼ tsp roasted sesame oil For the Garnish (Optional) ▢½ tsp toasted white and black sesame seeds ▢1 green onion/scallion (chopped) INSTRUCTIONS Gather all the ingredients. Make sure that your salmon fillets don't have scales and tiny bones. Run your fingers back and forth across the skin to see if any scales are left. To remove them, use the flat side of a...
