Our take on the iconic Chinese takeout dish swaps out the beef for pork tenderloin -- it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.
Sriracha hot sauce -- available in the Asian section of most grocery stores -- adds heat and a touch of sweetness to the glaze for chicken wings in this recipe by Gail Simmons. The wings are roasted, not fried, so they're quite easy to make. Click here to visit the new home of KitchenDaily!
Mom made a ring with chicken and broccoli one night. I said I’d rather have pizza. That’s how this recipe was born! —Tricia Richardson, Springdale, Arkansas Skip links
Chicken sausage lightens this recipe yet preserves flavor. You'll be the hero if you make this for your next cookout. — Marla Clark, Moriarty, New Mexico Skip links
This restaurant-quality Pad Thai recipe is surprisingly easy to make at home with your favorite ingredients! Chicken, shrimp, and tofu versions included.
A veganized version of our family’s recipe for chicken noodle soup. Soy curl “chicken” and vegetables in a thick creamy broth with homemade noodles. It doesn’t get much better than that!!
