You might need to buy:
- butter
- Crystal Louisiana Hot Sauce
- Good Seasons Italian Salad Dressing Mix
- Oil for frying
- wings
You might need to buy:
- Good sized Russet potatoes
- Salt
- Freshly Cracked Pepper
- recipe Hard Apple Cider Cheese Fondue
You might need to buy:
- flour
- heavy cream
- boneless skinless chicken breasts
- chicken stock
- rubbed sage
- dried thyme
- grinds black pepper
- kosher salt
- butter
- olive oil
You might need to buy:
- 2% reduced-fat milk
- salt
- freshly ground black pepper
- reduced-fat sour cream
You might need to buy:
- canola oil
- salt
- medium avocado
- Avocado Cream:
- lime juice
- reduced-fat sour cream
- Cooking spray
- garlic
- salt
Psst…what does one do with preserved lemons? Traditionally, just the rind is used and it’s usually cut into thin slivers and added to olives, salads (green, grain, bean), salad dressings, pasta, or things like Moroccan chicken. I often use the whole thing, though, pulp and all. My mom has put the pulp in Bloody Marys before. Yum. If the whole idea of preserved lemons seems esoteric to you, you can substitute lemon zest when people like me call for them. If the idea just seems mildly esoteric, make a batch.
You might need to buy:
- olive oil
- fresh lemon juice
- kosher salt
- ripe lemons
You might need to buy:
- salt
- halved and washed cherry tomatoes
- crushed red chile flakes
- drained capers
- flour for dusting
- fresh sage leaves
- white wine or water
- About 8 Tb. olive oil
You might need to buy:
- medium to small russet potatoes
- melted butter
- Kosher salt and pepper
- sharp cheddar cheese
- crushed red pepper flakes