Mo

Chicken fried rice comes together fast when you use cold rice, high heat, and quick cooking in the right order.

To cook cherrystone clams, scrub them clean, steam in a shallow pot until shells open, then serve with broth, butter, or add to pasta and chowder.

To cook cherries, simmer, roast, grill, or bake them with a bit of sugar, acid, and heat control to keep their color, texture, and flavor.

Simmer bone-in or boneless chicken in seasoned broth until it reaches 165°F, then rest, shred, and return it to the pot for tender noodle soup.

To cook chicken Alfredo, sear seasoned chicken, simmer a rich cream sauce, then toss with hot pasta and cheese until glossy and smooth.

Classic chicken adobo simmers bone-in chicken in soy sauce, vinegar, garlic, and spices until the meat is tender and the sauce is rich.

To cook chicken in a frying pan, season even pieces, sear in hot oil, then finish over medium heat until the center reaches 165°F.

To cook chicken for chicken Alfredo, brown seasoned pieces, then cook gently to 165°F so the meat stays juicy in the creamy sauce.

Canned yams bake well in a moderate oven with butter, seasoning, and time for the syrup to thicken and the edges to brown.

To cook canned water chestnuts, drain, rinse, then heat them in a pan, wok, oven, or air fryer until hot and pleasantly crisp.