Sylvia Anderson
Picture this:mouthwateringly juicy, fork-tender chicken breasts, hot from the oven and coated in the most delicious blend of savory seasonings.Slice them up and serve withmashed potatoesandgreen beans, or add them to salads, sandwiches and wraps. This is a modal window. The media playback wa...
PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE Chicken Enchilada Dip PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE Made This? Let us know how it went in the comments below! Advertisement - Continue Reading Below America's Most Delish ...
Heat 2 to 3 inches of oil in a pot or wok. Make sure the sides are high enough so there's no danger of overflowing when the oil starts to bubble. The oil is hot enough when you put a wooden spoon inside and bubbles form rapidly around it. ...
Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Leslie Grau confesses to overcooking salmon to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to Effed it Up. Bon Appétit Daily...