Not getting enough color on your chicken “crust”? Try broiling for 3 to 5 minutes to get it extra golden.
These might look tricky, but they’re surprisingly easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven.
A (generous) splash of blue Curaçao turns piña coladas a gorgeous hue of blue. And we promise they taste amazing, too.
CHEESY SWEDISH MEATBALL SLIDERS
GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP
Kung Pao roughly translates as “palace guardian”, so named after an official governor of the Sichuan province during the late Qing dynasty. As with many dishes this has travelled the world, leaving the names meaning on the wayside, relentlessly morphing on its voyage to suit the palates of the countries it’s passing through, just about hanging onto the peanut and Shaoxing rice wine vestments of its Imperial Chinese youth. Our version fries the chicken in batter to make in extra delicious.
A candy thermometer is CRUCIAL for this recipe. If the temperature is too low they’ll be pale and oily, too high and they’ll burn! Keeping the oil temperature steady at 375° is important if you want your funnel cakes golden and crunchy.
Take “ooey-gooey” to the next level with these half baked ice cream bombs.
Communal breakfasts dishes are fun and make breakfast/brunch even easier to host. These ham and cheese roll ups can be prepped the day before and baked in the morning. They’re delicious and the flavour combos are endless!
The classic fave gets prettified with a flower meringue topping.