Today, Merrill teaches us how to make every kid's dream come true -- in the form of crispy, homemade chicken fingers. Have an inspiring chicken recipe of your own? Share it in the Just BARE +5 Ingredient
Ingredients 1 recipe New York-style Pizza Dough or 36 ounces store-bought pizza dough • Kosher salt • 3 ounces fresh spinach leaves (about 4 loosely packed cups), tough stems removed • 3 ounces fresh leaves
6 Servings Print Ingredients 1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices 3 bell peppers (1 yellow, 1 orange and 1 red) seeded, cut into 3/4-inch-thick strips 1 large red onion, halved
Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled. A richly flavored fajita marinade both seasons and tenderizes the skirt steak. Served
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably
The cure for the common skewer: brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
Ingredients 1/2 pound thin Hong Kong-style noodles • 6 tablespoons canola oil, divided • 1/2 cup water • 1 tablespoon soy sauce • 1 tablespoon oyster sauce • 1 teaspoon sesame oil • 1 teaspoon white rice
• 20 ounces skirt steak • Kosher salt and freshly ground pepper • 2/3 cup cherry tomatoes (like Sweet 100s), quartered • 1 tablespoon red onion, minced • 20 Picholine olives, pits removed, halved • 1/2
When you have your hands on some of summer's best heirloom tomatoes, you had better be sure you know what to do with them. It's not everyday that you'll get these beauties in your kitchen. When it comes
Paella is meant to show off the rice itself and to highlight a few special ingredients. By Martha Rose Shulman I was so saddened by the recent death of food writer Penelope Casas. I never met her, but