Planning the perfect summer BBQ involves more than just firing up the grill; it’s about impressing your guests with a range of appetizing bites. Envision vibrant grilled vegetable skewers and savory ...

This cucumber and onion sour cream salad is best eaten after about four hours in the fridge. You can store any leftovers you have back in the fridge in an airtight container for up to 48 hours.

You may be familiar with sour cream and onion chips, but if you're looking for the brand that best executes the flavor, we tried and ranked 14 brands.

1/2 teaspoon fine salt, plus more as needed. 1/2 teaspoon granulated sugar. 1/2 teaspoon onion powder. 2 to 3 cups beef, chicken or mushroom broth. Freshly cracked black pepper ...

Cook, stirring occasionally, until onion is softened and browned, 13–16 minutes. Step 2 Meanwhile, whisk 9 large eggs and ½ cup sour cream in a medium bowl until well combined; season with salt.

In a medium bowl, stir together the sour cream, chives and half of the onion powder. Add the chicken to the mixture and coat the pieces on all sides. (Coated chicken can be refrigerated for up to ...

sour cream. 2 tsp. yellow mustard. 1 tsp. distilled white vinegar. 1 tsp. onion powder. 1/2 tsp. garlic powder. 1/2 tsp. kosher salt. 1/4 tsp. black pepper. 2 tbsp. chopped fresh chives, plus more ...

I'm a sucker for schnitzel and all its cousins -- katsu, Milanese, kotlet schabowy, chicken-fried steak -- so this New York Times recipe for Crispy Sour Cream and Onion Chicken immediately went to ...

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes ...