What’s the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow—that’s chicken with the Neely brothers’ touch. I love to cook chicken in two halves, because the bones and carcass help keep it moist. You can always cut it into individual pieces once it’s done. I can guarantee you a great bird if you use our dressing, but feel free to use bottled Italian dressing in a pinch.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like chicken thighs with cilantro rice and cheesy beef sliders.