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  • UP NEXT

    Alejandra Ramos turns popular drinks into frozen treats

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  • How to make big-batch cocktails and sangria

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  • Anthony Contrino shares his recipe for Italian pasta salad

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  • Erica Blaire Roby grills up steak sushi, pork brioche sliders for July 4

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  • 100% chance of sprinkles: Al Roker visits NYC ice cream shop

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  • Martha Stewart shares festive sour cherry pie recipe for July Fourth

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  • Mason Hereford shares crabcake sandwich, magic shell sundae

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  • Try Mason Hereford’s spin on the classic bologna sandwich

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  • Alberti twins share recipes for spaghetti with clams, Aperol spritz

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  • Try these sweet twists on a panzanella salad and rose panna cotta

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  • How Coolhaus ice cream started with a sweet love story

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  • Kickoff your summer with this fennel fried chicken and lemonade

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  • Dylan Dreyer and son Cal make a skirt steak with a green sauce

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  • Elevate Father’s Day feast with chicken fried steak, red velvet cake

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TODAY

Chinese chicken salad: Learn how to make this restaurant favorite at home

03:57

Why go out to eat when you can bring the restaurant home to you for less? Chef Ryan Scott is in the TODAY kitchen to demonstrate how to make a copycat version of a Chinese-style chicken salad with roasted portobello mushrooms.Sept. 14, 2017

  • UP NEXT

    Alejandra Ramos turns popular drinks into frozen treats

    04:41

  • How to make big-batch cocktails and sangria

    04:41

  • Make this ultimate smash burger for your July 4th barbecue

    04:35

  • Anthony Contrino shares his recipe for Italian pasta salad

    03:45

  • Erica Blaire Roby grills up steak sushi, pork brioche sliders for July 4

    04:59

  • 100% chance of sprinkles: Al Roker visits NYC ice cream shop

    06:04

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