Beef sirloin strips, marinated in soy sauce, rice vinegar, honey, ginger, and chile, then quickly stir-fried with green onions, chile, ginger, and garlic.
What makes this chili best-ever is a toss-up. The salsa? The cheese? That creamy dollop of sour cream? The fact that it's low-cal and low-fat? Whatever. Best-ever.
What's better than cheese tortellini? Cheese tortellini with garlic red pepper sauce, shrimp, spinach and fresh basil, that's what. Eating right never tasted so good.
Sweet and hot, crispy and tender, garlicky, gingery General Tso's chicken is a mainstay of Chinese buffets and restaurants, but you can make it better, fresher and healthier at home!
I don't exactly know how I came to have about a dozen sweet potatoes in my pantry. I seem to remember buying a few for a casserole that I never got around to making, but I'm not quite sure how
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!
Wouldn't it be cool if bakers got to choose flashy names like WWF Wrestlers? You could be the Vanilla Villain, the Meat Tenderizer, the Mighty Masher, the Blender Blade, the Sweaty Spatula. Ew. Nevermind that last one. Today, my flashy
In anticipation of turkey leftovers, friends... Larry and I both work from home offices so we share a good number of meals together. For my lunch today, I
