To make these crispy chicken strips, Paola Velez first dredges the strips in a flour mixture, then dips them in a buttermilk brine — the same brine used to initially brine the chicken, bolstered with ...

How do you like your chicken tenders? Covered in breadcrumbs? Crusted in Cheez-Its? Swathed in golden, crunchy batter? In this episode of Last-Minute Meals with Paola, Paola Velez takes an extra ...

Every week, Express-News Taste writer Paul Stephen cooks several recipes for his job — often creating his own in the process. Cooking with Paul chronicles what he learned each week from that process.

You have to dig a bit for the fried chicken in the pollo con tajadas at Tia Maria’s Kitchen. But there’s no doubt it is the crispy-crusted, juicy center of this dish, exuberantly finished with crunchy ...

These thinly sliced burro bananas or plantains are fried until deeply golden and crispy and salty, excellent with a Cubano sandwich and a mamey milkshake. Cut the ends off and peel the bananas. Slice ...

And green shakshuka with avocado and lime, chickpeas escabeche and actually flavorful baked chicken breasts. By The New York Times Cooking Credit...David Malosh for The New York Times. Food Stylist: ...

All diets involve serious planning and dedication, and eating Paleo is definitely no exception. If you're worried snack time may be your biggest downfall, having to avoid grains, refined sugars, and ...