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These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.

Really Good Oven-Fried Buffalo Wings Recipe

chicken

(5 grams) baking powder per pound of chicken wings

(5 grams) kosher salt per pound of chicken wings

(1 ounce; 25 grams) unsalted butter per pound of chicken wings

(1 ounce; 30 milliliters) Frank's RedHot Sauce per pound of chicken wings

Blue cheese dressing,

Celery sticks,

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

baking powder

sugar

salt

cold, unsalted butter,

milk

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Pat's Famous Beef and Pork Chili

thick-cut applewood smoked bacon, cut into 1/2-inch pieces

garlic,

onions,

red bell pepper, chopped

yellow bell pepper, chopped

chili powder

cumin

chipotle chili powder

oregano

smoked paprika

Salt and black pepper

85 percent lean ground beef

pork

beer (recommended: Budweiser)

black beans, drained and rinsed

kidney beans, drained and rinsed

tomatoes

can diced tomatoes, with juice

Lime wedges,

Sour cream,

Cheddar,

scallions,

Beef and Pork Chili  topped with shredded cheese and scallions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

I absolutely love this recipe! Excellent chili every time!  The recipe is very easy to follow. I only substitute ground beef with ground turkey. I love all the Neely recipes. Miss seeing them together on television. 

Cooked meats and drained greased. Sauteed veggies too on stove top. Transferred those ingredients to crock-pot working in the other ingredient in crock-pot too. Didn't have enough red and yellow bell pepper so I added some green bell pepper. Made for chili cook-off. First place winner and last years winner ate my chili versus theirs. One of the judges told my husband I should have one. Edible chili with a kick! I was tempted to add roasted corn, but I'll try this next time. This is a keep. My hubby never eats chili but I think this recipe has changed that. Thanks Pat! Texas loves you!

The only chili I’ll ever make from now on! The squeeze of fresh lime juice at the end is the perfect finishing touch. 

This recipe is incredible! Everyone that has ever tried it loves it. And I made it for my daughters marching band Chile cook off and of course it won hands down. My daughter was so excited! Thank you for sharing this!

Best chili ever!  This has become a favorite in our house and my "go to" chili recipe. I usually make extra and freeze leftovers for later use - it freezes great too.

<div>Won 2019 23rd Annual Church Chili Contest!!</div><div><br /></div><div>Made the following mods:</div><div>2T Brown sugar</div><div>1 Pkg Sazon Goya</div><div>2T Ancho Chili Powder</div><div>2 Sweet Peppers</div><div>Score and float two Serrano peppers and pull before serving</div><div>Use 2T of smoked paprika instead of 1</div><div>Use fire roasted diced tomatoes</div>

<div><p>I literally never leave recipe reviews. However, I have to say that this was the best chili I have ever made/eaten. It is a meaty chili with just the right amount of heat and everyone in my house enjoyed it.</p><p><br /></p><p>Ingredient wise, I had to do a few substitutes because there were some things I just didn't have:</p><p>Instead of Budweiser, used Dos Equis. </p><p>Instead of canned crushed tomatoes, used fresh tomatoes "crushed" in the food processor. Instead of regular canned diced tomatoes, used Rotel (original). </p><p>Instead of chipotle chili powder, used hot Mexican chili powder and ancho chili powder. I did dial it down to two TBSP (one of each) because of some of the reviews saying the chili was too spicy. I found that two TBSP was plenty for my family's tastes. I did add a few TSP of sugar at the end to balance some of the bitterness of the tomatoes, and I added a little spicy tomato paste. I did not find it at all too soupy; you really have to let this one simmer for the 1.5 hours just as suggested. Also, I did brown my meat separately and drained it...too much fat if you don't, IMO.</p></div>

I am going to make this chili in a few hours and have 2 questions, hopefully someone will see and answer.  First, I had a request to omit the beans.  If I do that,do I need to adjust any of the liquids in the recipe?  Second - I always brown my beef and pork and drain off the fat - then add to the recipe - they dont drain the fat in this version.  Am I over-thinking this - or can I drain off the fat first?   Thanks!

Best chili Ever! I have tried dozens of chili recipes and this is hands down the best. I use B&amp;M baked Kidney beans. Yum!

I love this chili; However, I made changes by accident one day...and its even better (personal tastes); I was in store and Bison was on sale; so I used that instead of ground beef. I chose the best cut of pork I could find, &amp; I grind it together at home. This makes it better for me since I don't like most ground beef from grocers. I made it previously with ground-beef &amp; it was good, but I prefer Bison, and center cut pork..I add a little more apple-wood smoked bacon, well, a lot more, and top it off with shredded cheddar, sour cream,chopped green onion, &amp; fresh lime .  AWESOME!

https://www.foodnetwork.com/videos/pats-famous-beef-and-pork-chili-0155990

Beef, pork AND bacon: this is a meat-lover's idea of heaven!

Pat's Famous Chili

These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don’t: It’s the secret to the biscuit’s tender interior. Inspired by Red Lobster’s buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.

Fluffy Cheddar Biscuits

all-purpose flour

garlic powder

fine sea salt

paprika

unsalted butter

buttermilk

Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.

Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)

Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)

Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).

Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.

Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a </span><a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1"><span>vinegary slaw</span></a><span> and </span><a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8"><span>ranch</span></a><span> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

cayenne

Kosher salt and black pepper

olive oil

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

Worcestershire sauce

tomato paste

dark brown sugar

honey

Dijon mustard

garlic cloves, finely grated

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

Roasted Chicken Wings with Smoked-Paprika Mayonnaise recipe | Epicurious.com

chicken wings (12 to 14)

garlic

dry red wine

water

sweet Spanish smoked paprika*

Sherry vinegar

mayonnaise

medium-dry Sherry

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches – they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Classic Lasagna

yellow onion, finely chopped

garlic cloves, finely chopped

Kosher salt, freshly ground pepper

Kosher salt

mozzarella,

(2 cups) whole milk ricotta

Parmesan,

heavy cream

pepper

lasagna noodles (not the no-boil variety)

Olive oil

Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it’s starting to brown but not yet crisp, about 5 minutes.

Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.

Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.

Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.

Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.

Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.

Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.

Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.

Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).

Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.  

A quicker and more straightforward version of the traditional Italian-American specialty.

This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. Check out Community Grains and MagNoodles. When you cook the macaroni, be sure to cook it for less time than usual so that it is more al dente; otherwise it will become too soft and may fall apart when you bake it in the final casserole.

Whole Grain Macaroni and Cheese

whole grain macaroni shells, elbows, penne, or fusilli

broccoli crown,

shallot

flour, sifted

milk (1 percent, 2 percent or whole, to taste)

Salt and white or black pepper

nutmeg

Parmesan

Heat oven to 350 degrees. Oil a 2-quart baking dish.

Bring a large pot of water to a boil and salt generously. Add macaroni and cook al dente, a minute short of however long you typically cook pasta if you were serving it right away. Use a skimmer or strainer to lift macaroni from cooking water and transfer it to a large bowl. Toss with 2 teaspoons olive oil and set aside.

Add broccoli to boiling water and boil 3 minutes. Transfer to a bowl of cold water, drain, and then drain again on paper towels or a kitchen towel.

To make béchamel, heat remaining 2 tablespoons oil over medium heat in a medium-size heavy saucepan. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in milk all at once and bring to a simmer, whisking constantly until mixture begins to thicken. Turn heat to very low and simmer, whisking often and scraping the bottom and edges of the pan with a rubber spatula, for 15 minutes, until sauce has thickened and lost its raw flour taste. Season with salt, pepper and a pinch of nutmeg. Remove from heat.

Strain béchamel while hot into the bowl with the pasta. Add cheeses and broccoli and stir together until pasta is nicely coated with sauce. Scrape into prepared baking dish.

Bake 30 to 40 minutes, until bubbly and the top is lightly browned. Remove from oven and allow to sit for 5 to 10 minutes before serving.

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

French Onion Macaroni and Cheese

unsalted butter,

fresh thyme, plus more thyme leaves

bay leaf (optional)

Black pepper

cavatappi pasta

baguette,

sherry vinegar, red wine vinegar or white wine vinegar

Gruyère, grated (about 5 cups)

white Cheddar, grated (about 4 cups)

Bring a large pot of salted water to a boil. (If you’re planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)

Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.

Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)

While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.

When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.

Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.

Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale (kale will require a minute or two more of blanching). I have kept the seasonings to a minimum as you have plenty to prep, but a Provençal cook would probably add chopped parsley and perhaps savory or rosemary. You won’t be using the chard ribs here, but keep them to use in other dishes.

Three-Greens Gratin

Swiss chard (about 2 to 2 1/4

Salt

beet greens

extra virgin olive oil,

onion, chopped

leeks (1 large or 2 smaller), white

garlic cloves,

thyme leaves

cabbage (1/2 medium), cored and chopped

eggs

rice

Nutmeg

Gruyère, grated (1/2 cup)

Parmesan, grated (1/4 cup)

breadcrumbs (optional)

Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.

Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).

Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.

Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.

Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.

Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions.

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