Dear readers, I hope you like chicken. Because I have yet another chicken recipe this week. Yes, this makes three in a row -- ...

The Fried Calamari deserves special mention – tender rings and tentacles encased in a light, crispy coating that shatters pleasantly with each bite. No rubber bands masquerading as seafood here – this ...

In a state better known for Southwestern cuisine and desert-inspired dishes, MamaJoe’s stands as a testament to how good food ...

The meatballs boast a lightly crisp exterior that gives way to a moist, flavorful center thanks to ricotta and a nutty Parmesan cheese to enhance their savory depth. How do you keep meatballs moist?

I developed a lot of recipes last year. One of my favorites? Parmesan chicken meatballs with creamy spinach. It checks all the boxes: It’s comforting, flavorful, and surprisingly easy to make. In this ...

Technique tip: Use an ice cream scoop to form the meatballs; this will help keep them uniform in size and shape. Allow the meatballs to chill in fridge before frying so the breading stays secure.

I developed a lot of recipes last year. One of my favorites? Parmesan chicken meatballs with creamy spinach. It checks all the boxes: It’s comforting, flavorful, and surprisingly easy to make. In this ...

Top with about 1 tsp of marinara. Add a meatball. Sprinkle the buns with Parmesan cheese. Top with another piece of mozzarella cheese. Bake in the oven for 5 minutes, or until the cheese is melted.

Parmesan, minced garlic, parsley, rosemary, thyme, and garlic powder. Spread evenly on each cut side of the bread. Set aside. 5. Preheat the oven to 375°F. Bake the meatballs on the bottom rack ...

“But it just works.” If you’re a carnivorous resident of the Garden State, chances are you’ve had meatball parmesan. Even if you haven’t, the name is pretty self-explanatory. The dish is ...