Like fried chicken and good corn bread, oven drums are all about the crust. The key to Hot-Oven Drums is to get the skin working for you. Hot-Oven Drums are inspired by Nashville’s cultish hot pan-fried chicken that’s dusted-to-dredged in cayenne pepper. Proceed with caution! Here the skillet meets the oven. The bread crumbs, dry rub, and oil keep the Hot-Oven Drums crisp and the cayenne pepper, added right before cooking, lets you control the heat. Serve the drums just like chicken wings with ranch or blue cheese dressing and celery and carrot sticks. Eat them on your feet with a beer in the other hand and no worries about the red mess all over your face and hands.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.