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Get Food Network Magazine's instructions on how to make crispy fried chicken.
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cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
cooking.nytimes.com
Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,” these crisp treats are the best peanut butter cookies I’ve ever tasted.
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Get Lemony Yogurt Pound Cake Recipe from Food Network
www.allrecipes.com
A whole wheat and almond crust is topped with basil-scented custard and apricot slices in this tart that'll be the highlight of any picnic.