Father and son duo, David and Jason, from Xi’an Famous Foods are in the MUNCHIES Test Kitchen making longevity noodles and concubine’s chicken. Their homemade (and super long!) longevity noodles are paired with a concubine’s chicken- a sweet, sour and slightly spicy dish named after a famous concubine from the Tang dynasty known for her hedonism (particularly when it came to food). Check out the recipes here:
https://www.vice.com/en/article/y3gvek/concubines-chicken-recipe https://www.vice.com/en/article/bvxn35/longevity-noodles-recipe... Read More إقرأ المزيد | Share it now!

Perfect fried chicken has to live up to some pretty high expectations. You want it to be shatteringly crisp on the outside, tender and juicy on the inside, and with a flavor that creates sensory memories for a lifetime. Nicole is here to share her own recipe for Southern-style fried chicken that starts with a buttermilk bath and ends with the perfect bite... Read More إقرأ المزيد | Share it now!

Ball on a budget with ground beef dinners that prove how versatile this inexpensive everyday ingredient can be. Between mash-ups like beefy taco mac and cheese and jalapeño popper burgers, your ground beef dinner will never be boring!... Read More إقرأ المزيد | Share it now!

Dry your chicken completely with paper towels and place it, breast side-up, on a cooling rack fitted in a baking sheet. Season generously all over and inside the cavity with salt. Tuck the wings under and tie the legs together. Refrigerate, uncovered, overnight. The next day, let your chicken come to temperature for an hour and heat the oven to 425°F. Roast the chicken until a thermometer inserted into the thickest part of the thigh reads 165°F, about 1 hour. Rest the chicken 10 to 15 minutes before carving.... Read More إقرأ المزيد | Share it now!