I have an oven-fried chicken recipe that calls for drizzling butter on it. You soak it is a buttermilk mixture, then roll it in Cornflake crumbs. Place it on a rack over a pan and drizzle with butter. I want to drizzle evenly. How do I do that?
Get ready; this will become your new Sunday morning staple. These pancakes are wonderfully hearty, thanks to old-fashioned oats and white whole-wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.