You don’t know crispy fried chicken until you’ve tried this Korean fried chicken. Our smitten test kitchen team even deemed this some of the best fried chicken they’d ever experienced. The secret to the chicken’s incredible, light and crisp exterior comes down to two key details: the potato starch used to coat the chicken and the double-fry method (trust us on this one—it works). Between the delightfully crackly texture, the aromatic flavor worked into the chicken via its ginger-salt rub, and the dynamic heat of the gochujang sauce, this Korean fried chicken is guaranteed to impress. While we loved this recipe for chicken wings and drumsticks, you could use the technique for other pieces of the bird, like breasts and thighs; you’ll just need to adjust your cooking time to accommodate more substantial cuts.
Creamy cheese grits and succulent shrimp make a devine casserole. Don’t expect leftovers because your guests are certain to ask for seconds—maybe even thirds!
Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead.
One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.
Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.
This creamy, savory topping perfectly compliments sweet corn on the cob.
If you like buffalo chicken dip, you’ll love this super creamy version of chicken tikka masala. Thanks to the cream cheese, its tangier than traditional tikka masala. Don’t use Greek yogurt—it’s too chalky and astringent for this. Pulsing the chicken and yogurt helps tenderize everything and makes it scoopable. For a more flavorful twist, try chicken thighs instead of breasts. Serve this at your next party and blow everyone away.
This is a marriage of two of the greatest comfort foods of our time: Rotel dip and mashed potatoes. We’re talking very satisfying and suuuuuuper-rich. This would be great served with a protein like pork chops, but you can also add a little milk to turn this into a dip. This method of mashing potatoes essentially emulsifies whole butter into hot potatoes, and it’s important that you work quickly and don’t let the potatoes get too cool. The potatoes will continue to break down as you add the butter, so don’t overmash them.
Everyone’s favorite beach drink becomes crunchy in this snack mix filled with flavor: Sweet, rich coconut, tangy lime and pineapple, and saltiness. You’ll find dried fruit in the produce sections of most stores. We used large coconut flakes. Toss in the fat before you add salt and seasoning to ensure an even dispersal. This makes a lot, and will easily cut in half, but leftovers hold really well in a sealed bag. Serve with actual piña coladas, or your favorite beer.
Your favorite brunch special just took on a new, heartier format. Everything here comes through: The bagels, capers, lox, raw onions, and cream cheese are all balanced out by spinach’s natural mild sweetness. This makes a lot of salad, so you could serve it as either a main or a side dish for a larger crowd. Using whipped cream cheese will make it easier to whisk. You can opt for hot smoked salmon, but cold is a classic. Since the spinach is hardy, you can make this up to 30 minutes before serving.