Dish of the Week: Korean Fried Chicken

Categories: Recipes

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Photo by Arnold Gatilao
Thin, crisp crust is the key to Korean fried chicken.
From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, we're taking on Korean fried chicken.

Korean-style fried chicken is fried twice, resulting in a skin that's way crisper than your average fried chicken. It's actually less greasy, too. That's because the fat in the skin renders completely, making it paper thin and crackly.

For extra flair, the twice-fried chicken is also often twice-seasoned, once before and once after frying. The flavorful chicken is a popular bar food or after-meal snack in Korea. There, you'll find it at nearly any mom and pop place around, usually being served with pickled radishes, beer, and Korea's most well known alcoholic beverage, soju.

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10 Ways to Use Easter's Leftover Hard-Boiled Eggs

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Photo by midiman
What to do with all of your leftover eggs?
After this weekend, you and just about every other household with be in possession of a ton of hard-boiled eggs. Whether you dyed them for an Easter egg hunt or boiled them to make some deviled eggs, chances are you're stuck with more than you can want.

My family always boils several dozen eggs, then dyes them the night before Easter for our Sunday morning egg hunt. Most of them are turned into deviled eggs, but the rest are saved for other uses throughout the week. Here are ten "other" ways for you to put them to good use.

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Top 5 Baked Good Recipes to Try for Easter

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Photo courtesy of Two In The Kitchen
Peanut Butter Gooey Easter Bars

In terms of food, Easter is traditionally all about eggs, ham, and candy. This Sunday vary your spread of sweets with some cookies, bars, cakes, pies, etc. Food bloggers near and far have designed some incredible Easter-themed baked goods, and I've picked my five favorites.

5. Peanut Butter Gooey Easter Bars. Gooey is a funny word. It's a positive descriptor when applied to food, but in most other realms comes off pejoratively; for example, "that wound is so gooey" and "there's some sort of gooey film covering the bottom of my bookshelf." Anyway, I digress. These bars offers a divinely rich flavor thanks to the inclusion of peanut butter M&Ms in addition to peanut butter proper and mellifluous interior created by the inclusion of sweetened condensed milk.

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Photo by Lizzie Mae Early
Coming-Up-Carrots Cupcakes

4. Coming Up Carrots Cupcakes. So named because they look like carrots emerging from soil, these cupcakes have a moist cocoa base of devil's food cake and a crown of mascarpone cheese frosting dusted with crushed Oreos. And on Easter, each cupcake counts as one serving of vegetables.


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How to Make Pizza Rustica (Italian Easter Pie)

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Photo by Joanna O'Leary
This is a pie worth waiting for.
Every Easter, I thank god for my Italian ancestors. That's because at a young age I was introduced to my favorite Easter dish, Pizza Rustica, also known as Italian Easter pie.

Pizza Rustica is actually not a pizza at all, but rather a savory, almost quiche-like enclosed pie filled with ricotta, eggs and plenty of Italian meats and cheeses. What better way to celebrate the end of Lent than with tons of sausage, ham, and salumi?

Growing up, we ate the pastry every Easter Sunday morning (after working up a serious appetite from an intense egg hunt, of course). My aunt usually brings it straight from a Brooklyn deli, but I haven't made it back home for the holiday since moving to Houston. I truly miss the "pizza" (and I'm not the only one), so I've learned to make it myself. And it's just as good as I remember.

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Five New (& Easy!) Sides for Your Easter Meal

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Photo by jules
Sweet potatoes and fresh herbs make this dish a winner.
Whether it be a lavish brunch or a potluck dinner, we love a good Easter Sunday meal. Unfortunately, the same deadbeat dishes seem to make an appearance year after year. This time around, we're giving the usual suspects (think scalloped potatoes and buttered peas) a bit of a makeover.

Here are five ways to turn those tired sides into something special:


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Make a Classic Southern Dessert: Hummingbird Cake

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Photos by Molly Dunn
It's a classic Southern dessert, and it's downright divine.
If you're from the American South, then there's a 99 percent chance you have heard of Hummingbird Cake. To me, Hummingbird Cake is like a cross between Pineapple Upside Down Cake and banana bread. When you add the sliced bananas and pineapple chunks to the batter, its texture is much thicker than an ordinary vanilla cake, more like that of banana bread, and when baked, it is caramelized and sticky like a Pineapple Upside Down Cake.

But, why is it called Hummingbird Cake? Do hummingbirds eat bananas? Pineapples? Pecans? Cream cheese frosting? The only thing I have seen hummingbirds eat is the red sugar water my mom puts in their feeder.

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Dish of the Week: Mazel Tov, Potato Kugel

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Photo by Brooke Viggiano
Potato kugel is the perfect side for a Passover feast.
Since today is the first day of Passover, this week's recipe is an Ashkenazi classic casserole, potato kugel.

Kugel is a baked pudding or casserole traditionally served on the Jewish Sabbath or other holidays. Originally puffed and baked in a ring shape, the name of the Yiddish dish likely referenced the Middle High German word kugel, meaning sphere, globe, or ball. Today, kugel is often baked in a square or rectangular pan.

The casserole originated as a savory dish made with bread and flour, but some say German cooks replaced bread with noodles or farfel around 800 years ago. Eventually, eggs, cinnamon, and sweet farmer's cheese were added, turning the dish into the sweet noodle kugel that is most common today.

But savory versions are still popular as well. Today they are often made using onions, matzoh, and potatoes, after their popularization in the mid-19th century


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Five Matzoh Dishes to Help You Survive Passover

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Photo by Quinn Dombrowski
We've found a few better ways to use your matzoh.
Leave the leavened bread at the store, folks; Passover is here.

The Jewish holiday observes the biblical story of the Exodus, in which Israelites were freed from Egyptian slavery. The story goes that after the Pharaoh finally released the Children of Israel (ten plagues later), the Israelites had to leave in such a hurry that they couldn't even wait for their bread dough to rise before baking it.

Today, the unleavened bread, matzoh (or matzo, or matzah, or matzot, or...ehh screw it), has become a major symbol of the holiday.

But just because matzoh doesn't rise doesn't mean it can't be delicious. We've already covered the classics -- including Matzah Ball Soup, Matzah Brei and the unleavened s'mores we've named S'matzahs -- but here are Five More Ingenious Dishes to Help You Survive The Feast of Unleavened Bread:

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Recipe: Nigerian Chapman Cocktail

Categories: Beverages, Recipes

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Photo by Richard R. Cahilig
The Nigerian Chapman Cocktail

Now that the temperatures are finally creeping up, I'm getting more in the mood for chilled beverages. While perusing recipes for Thai iced tea, I ran across a blog post that mentioned the Nigerian Chapman cocktail. Its name immediately suggested to me some intriguing imperial concoction, so I did some research to find out about its origins as well as its ingredients.

Often called "Nigeria's signature cocktail" or "Nigerian sangria," the Chapman is actually by tradition mostly nonalcoholic, though many recipes list the optional addition of vodka. It's usually made in large batches for parties and social gatherings, and the ingredients (fresh fruit juices, soda, Angostura bitters and Ribena) reflect the convergence of native and British colonial influences.

Most recipes found on the Internet have their own little tweak courtesy of the creator, leading me to believe there is no one "standard" formula. The following recipe is typical:


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Leftover Rice From Indian Takeout? Make Kheer

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Photo by Sara Maternini
Kheer is an easy dessert for a busy night.

We have a lot of extra cooked rice in the house these days. My husband has been on an Indian cooking kick, and he successfully made several amazing batches of rogan gosh, fish masala and chicken vindaloo. He has been less successful in gauging how much rice we would consume with these dishes, which is why when every last drop of curry has been consumed, there's usually a plastic container of basmati rice left.

I have this thing about throwing out food (I have been called a "leftover hoarder"), so rather than just dump the orphan grain, I decided to resurrect the rice by making kheer.

Kheer is a rice pudding of sorts that you've probably encountered at the terminal end of an Indian lunch buffet. Traditionally served just a bit cool and boasting a sweet-flowery flavor, kheer is a wonderful sweet comfort food for spring.

I first tried kheer when I was volunteering in Himachal Pradesh. Despite the fact that I was perpetually battling gastrointestinal problems due to being unaccustomed to local water and produce, I always made room for a large bowl of dairy-heavy kheer at the end of my meals. In northern India, vermicelli is often used instead of basmati rice to make kheer. Ecurry.com provides a fairly labor-intensive recipe punctuated by many drool-worthy pictures.

Back in the States, I tried the more common rice-based kheer, which I prefer for its heartier texture.

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