chany qiqqz

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Sweet and Spicy Chili Sauce For Korean Fried Chicken Recipe

<b>Note:</b> Gochujang is a mildly spicy and sweet Korean chili paste that can be found in most Asian markets.<p>Related Recipes:<p>This sauce is intended to go with this recipe for <b>Korean Fried Chicken »</b><p><b>Read more: The Food Lab: The Best Korean Fried Chicken</b><p>Ingredients1/4 cup gochujang (see note)2 tablespoons …

Sesame Seared Tuna with Lime Ginger Vinaigrette • Steamy Kitchen Recipes

posted by<p>In conjunction with my podcast with Michael Ruhlman’sRatio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s …

Stir-fried Garlic and Sriracha Shrimp Recipe

Although this recipe calls for head-on shrimp, peeled and deveined shrimp will work just as well too.<p><b>Read more: Bar Bites: Stir-fried Garlic and Sriracha Shrimp</b><p>Ingredients1 tablespoon juice from 1 lime1 tablespoon Sriracha sauce1 teaspoon brown sugar1 tablespoon canola oil4 medium cloves garlic, …

Perfect Cast-Iron Skillet Chicken Thighs

2 to 4 main-course<p>Active Time: 35 min<p>Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as …

Confessions of a Culinary Student: How to Get the Crispiest Skin

<b>Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1</b> …

Root Beer Float Bars

As a kid, root beer floats were synonymous with summer vacation. Sure, once in a while my parents would let me order it at diners and ice cream …

The Most Life-Changing Burrito in America Is...

<b>When we asked</b> the readers of Eat Like a Man to cast their votes for America's most life-altering burrito, we had a hunch that California might get a lot of love. And it did. Burrito joints from the Golden State account for the top four finishers in our poll. What we didn't expect was that there'd …

The Only Thing to Put on Your Steak

<i>Published in the February 2013 issue</i><p><i>Chef Adam Sobel, Bourbon Steak, Washington, D.C.</i><p><b>Making a sauce in the pan</b> you just used to cook whatever the sauce will cover — in this case, a beautiful steak — is all about perception. It looks (and tastes) like it takes more time and training than it actually …

The Secret to Slow-Poaching the Perfect Egg: Seven Degrees of Separation

<b>How do you like your eggs?</b> Perhaps one of the most-frequently asked questions when it comes to food, whether you're out to brunch or cooking at home, especially if it's the morning after. Scrambled? Sunny-side up? Over easy? How about slow poached to precisely 63 degrees? That's how Chef Lonnie …