Frank's Southern Fried Chicken
Here is my version of authentic yardbird, otherwise known as, Southern fried chicken. Rinse chicken under cold water. Pat dry with paper towels. Cut chicken into 9 pieces (2 legs, 2 thighs, 2 breasts, 2 wings, and 1 or 2 pieces from the back). ... [... more]
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Hot Crab Dip
A touch of cayenne and lemon is the perfect foil to the flavorful crabmeat in our reduced-fat dip. Make it a meal: EatingWell's Wonton Chips make a great dipper. Place pressed cottage cheese and cream cheese in a food processor or blender and ... [... more]
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Dad's Favorite Deviled Eggs
I can't remember a summer picnic or party without deviled eggs made with Miracle Whip salad dressing. This is one of the first "party foods" I was allowed to fix by myself. Mom would hard-boil the eggs and I would do the rest, right down to ... [... more]
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Sweet-&-Sour Chicken Drumsticks
Chicken drumsticks stay deliciously moist when grilled-even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh ... [... more]
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Tomato & Avocado Salsa
You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night. Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using). [... more]
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Garlicky Spinach Dip
This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both. In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand ... [... more]
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Ginger-Spiced Pecans
Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Serve them with ice cream, a selection of cookies, or fruit desserts, or on their own after dessert as petits fours. They're quick to make and, presented in ... [... more]
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Bedeviled Eggs
We lowered the saturated fat in these deviled eggs by using only half the yolks and extending the filling with breadcrumbs. Cut eggs in half and scoop out yolks, reserving 6 for another use. Set aside the whites. Mash the remaining 6 yolks in a ... [... more]
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