We've been fans of Andrew Carmellini's Fried Chicken for quite a while, seeking it out at Locanda Verde back in '09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay...
It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.
When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife. Click here to visit the new home of KitchenDaily!
BBQ enthusiasts know low and slow leads to the most tender meat. Don't want to hover over a grill? Try this slow-cooker method. Same mouthwatering flavor, way less time.
This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
When I think of beef and broccoli, I always think of traditional Chinese stir fry. But this tasty dish is made in a slow cooker or crock pot, and offers a whole new way to enjoy it! I really just adore crock pot recipes because they are so incredibly easy and so tasty.
