Smitty’s Bar & Grill in Leonore, Illinois, might look like just another roadside tavern with its bright pink awning and neon ...

Get ready to indulge in a dish that feels like a warm, comforting hug! This Savory Shredded Chicken with Creamy Gravy over ...

Prepare for an extraordinary culinary journey right in your own kitchen with this deeply indulgent and aromatic dish: Double ...

Method Put a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 minutes. Add the chopped tomatoes ...

Prepare seasoning. Mix the ingredients together. Make sure to remove any clumps in the brown sugar, then store in an airtight container. (This dry rub recipe will stay at its freshest for about a ...

A downloadable illustrated “cookbooklet” features exclusive recipes, and a printed version may be added to the collection purchase for $5. Chef Meherwan Irani ... pork rinds or roasted potatoes for ...

Next, position the chicken on the top shelf of the oven and place the potatoes on the lower shelf. Allow them to cook for an hour and a half. After 45 minutes, remove the foil from the potato dish ...

Boil the kettle and remove the chicken from the oven. Mix in the shawarma paste, basmati rice and half of the fruit and nut mix into the dish, then pour in 300ml of boiling water.

Return the spice blend to the jar and store at cool room temperature, away from light and heat, for up to 6 months, or store in an airtight container in the freezer for up to 12 months.

Ingredients 1kg chicken-thigh cutlets (bone in, skin on) 100g Greek yoghurt 2 tsp smoked paprika 3 garlic cloves, peeled and grated on a microplane zest and juice of 1 lemon 2 tsp dried oregano ¼ ...

Put the oven rack somewhere between the middle and top of the oven. Bake for about 5-10 minutes or until the cheese melts. Check on the nachos after 5 minutes for a better estimate.