If you love to cook, then you’ll love our Best Bites, a new cookbook from the chefs at acclaimed restaurant Moon Rabbit. The restaurant’s take on the Vietnamese classic is exciting, with meat attached to the bird’s claws. The fried chicken is drenched in a chile-maple fish sauce, and the crunchy outer coating breaks apart with each bite, revealing moist, tender meat.
Jackson Kalb has changed the cheese-stick by replacing the mozzarella with provolone and super-sizing it into a puck big enough for two people. It retains the melty cheese magic but has a slightly nuttier flavor.