Food

House Special Fried Rice is the perfect one-pot dish– made with a combo of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak, and eggs for mega protein. House Special Fried Rice Fried rice is one of my favorite guilty pleasures! I love it so much and crave it frequently. If we The post House Special Fried Rice appeared first on Skinnytaste.

Including a rotisserie chicken shortcut! READ MORE…

Especially when eaten with a handful of chocolate chips … READ MORE…

“I might be in love.” READ MORE…

It was destined for the dump. And now it’s a statement piece! READ MORE…

In her cooking videos, Alexis and her stump named Bebe concoct gluten-free and vegan meals that both highlight Alexis’ stump-tastic talents and her knack for making herself laugh. READ MORE…

The island is PERFECT for working from home. READ MORE…

Including a budget-friendly option, a giant one, and a teeny tiny one! READ MORE…

You have to make these epic meatballs. READ MORE…

How is Dry January going for you? READ MORE…

The chef has perfected the art of making the fermented dish over the course of 20 years After winning Fuji TV and MBC’s Master of Kimchi contest, Kwang Hee “Mama” Park knew that making the fermented dish was her calling. “A lot of people think they know kimchi,” says Park. “There are as many kimchi recipes as there are mothers in Korea. They’re all different.” Since winning the contest, she has spent 20 years perfecting her process, using premium ingredients from her farm in Pyeongchang, South Korea. She has become such an expert at making kimchi that she now teaches well-known chefs how to do it. She has developed 70 varieties, including one of her most popular: dandelion kimchi. Now she sells her many developed varieties, made-to-order, worldwide. Park, along with her son, make about four tons of kimchi, entirely by hand, per year. Her devotion to growing fresh ingredients, drying her own spices, creating new kinds of kimchi, and doing everything by hand is what she believes makes her kimchi so good and high quality, “Ever since I first started making kimchi 20 years ago, I never swayed from these beliefs,” she says. “Even after I die, I hope for people to say that my kimchi was the best.”

Keto-friendly and completely divine, this recipe will knock your socks off, says Jocelyn Delk Adams from Grandbaby Cakes. READ MORE…

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones. Back in early February, before the world as we knew it changed, I hosted 20 people at my home in Chicago. Crowding around a dining table packed to the edges with my favorite Syrian Jewish dishes, we ate and talked about the Syrian war. It was a benefit luncheon I was hosting to raise money for displaced people of the nearly 10-year old conflict that has, for most of its duration, been a blip on the map of global crises. Read More >>

Wait until you see the fridge! READ MORE…

Restaurant-style fried shrimp no hot oil required! READ MORE…