| No images? Click here  Homemade chicken McNuggets with sweet 'n' sour sauce McDonald’s Chicken McNuggets are iconic. Next to French fries, nuggets go hand-in-hand with fun times and Happy Meal toys. But they’re also delicious in their own right, with curiously uniform meat, a deeply savory and salty flavor, and crisp exterior (assuming they haven't gotten overly steamy inside their box). Those qualities make reverse-engineering McNuggets a tall task. Fortunately, McDonald’s publicly lists every ingredient in their food products on their website, so that was a pretty good place to start. True to the original, the nuggets start with chicken thighs, and are fortified with plenty of seasoning. To replicate the crisp, crunchy coating, they're dredged in a dry mixture of wheat flour and cornstarch before double dipping them in a batter. They get double fried, which removes more water from the exterior than a single fry does, making the coating extra-crispy. McNugget clones wouldn’t be complete without a sauce. For this rendition, we went in the sweet and sour direction. Apricot jam and white vinegar are key ingredients, as well as a few sneaky dashes of soy sauce and yellow mustard for color and spicy tang. The kitchen essential  Wire Cooling Rack A wire rack is essential to keep the nuggets crisp without getting greasy during the double-fry process. More Nostalgic, All-American Classics
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Monday, April 20, 2020
Homemade chicken McNuggets with sweet 'n' sour sauce
Friday, April 17, 2020
Our favorite grain salad recipes
| Easy, flexible, versatile. No images? Click here  Easy, Flavorful Grain SaladsWe rely heavily on grain and rice salads in the wintertime, packing them with the filling, nutrient-dense ingredients they need to become a hearty meal. But then again, the prospect of a dish that requires just one round of cooking, yet can last for days in the refrigerator, is pretty enticing when the temperature starts to rise. Because grain salads are so flexible, you can do a lot of improvising, too, using them as vehicles for whatever tasty in-season produce you happen to have picked up recently. And, at the end of the day, they're just plain easy, a feature we can appreciate all year long. Asparagus and peas with farro, cucumber and tomato with quinoa, and mango and avocado with black rice are just a few of the fresh, seasonally appropriate combinations you'll find in the recipes listed below. If you need a recap of various grains and how to use them, check our comprehensive guide to whole grains here.
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Hot and numbing shredded lamb noodle soup
| No images? Click here  Hot and Numbing Shredded Lamb Noodle Soup Lamb soup is a common dish in Central China, traditionally served with bread. This is a funky but streamlined take on that soup—and a good way to enjoy some hand-pulled noodles. Using a pressure cooker speeds the process up considerably, and generates a deeply flavorful broth. And the best part? You can use all that tender, collagen-rich lamb to make a tasty and rich shredded meat topping that’s heavy on cumin, dried chilies, and a touch of mala flavor. The kitchen essential  Fine-Mesh Strainer A fine mesh strainer makes for a clear broth with maximum flavor. More noodle soup recipes!
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