It might not seem like Korean food and Southern cuisine would have much in common — or even be able to share the same plate. Especially once you add a splash of classic French to the mix. But with Chef Edward Lee at the helm, these seemingly strange bedfellows start to make perfect sense. With this book, Smoke & Pickles, he's bringing his unique cuisine straight into our kitchens.

Perhaps it's my many years as a vegetarian or my general aversion to the way fried food makes the house smell that have kept me from making fried chicken at home. But really, if I'm honest with myself, the truth of the matter is: I have no clue what I'm doing. 

As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you may never call for Thai take-out again.

Q: I've been making my own chicken broth for years. After cooling and straining, I fill old spaghetti jars (leaving room for expansion), put them in the freezer (lids off), then put the lids on after they're frozen solid. And yet, I've broken more jars than I can count. Help! How do I prevent this?

Sent by Jen

Making authentic Mexican food can sometimes feel out of my comfort zone, but after discovering delicious carne de puerco at a favorite local joint, I knew it was high time I try. Now that I know how easy it is to achieve this dish of tender pork smothered in a charred tomatillo sauce at home, I may never again need to "go out" for Mexican ever again.

Any trip to Texas will likely include an experience with chicken fried steak and Cholula hot sauce. Chicken fried steak (lovingly called CFS) is a southern classic, while Cholula hot sauce (introduced to the states here in Austin, TX) is a popular condiment that adds a Texas kick. See what happens when these icons get hitched in this new take on a Lone Star tradition.

Q: I am able to purchase either a side or quarter of beef. How many roasts, flank steaks, etc. do you get out of a side? How do I decide which cuts to order to get my money's worth? I don't want to have expensive cuts ground up, but don't want any to get freezer-burned if I can't use them right away.

Sent by Sherri

Q: I have been given tons of beef jerky. As much as we like to it, there's only so much beef jerky one can eat. Does anyone have good ideas on how I could cook with it? Or other ideas for using it?

Sent by Wee

It's not very often that I whip up a plated lamb dinner for friends. Good-quality lamb is a real splurge, but sometimes life's events call for nothing less than the best. This simple, showstopping menu does just that.

You can never have too many chicken salad recipes in your arsenal, especially with engagement party and bridal shower season upon us — it's the quintessential dish for casual entertaining. I guarantee this version, with its delicious parsley walnut pesto, will be your favorite for years to come.