Candied yams are not just for Thanksgiving! I LOVE candied yams (if you haven’t noticed, I have a vicious sweet tooth), but sadly it’s not a side dish I remember to make during the year because I associate it only with Thanksgiving. But with a recipe this simple, you can definately make it year round.
For the past 6 months, I’ve heard so much about Korean-style fried chicken — which is basically super crispy chicken with tangy sauce of your choice. Friends and family have been raving about a new restaurant called “Bon Chon” that is very popular in Northern Virginia. Also I have a friend who has recently visited Korean and had this type of chicken at “Kyochon”.
The secret of really good pork bbq is the moistness of the meat and the taste of the sauce. This was my first attempt at making this dish by myself, and I was really happy with the ease and the flavor it yielded.
Chicken salad is a great way to use up left-over chicken. I’ve started bringing in lunch 4 out of 5 days of the week, so I’ve been racking my brain on different chicken recipes. By adding a Granny Smith Apple, you get a crunchy texture and a sweet note that cuts through the mayo.
