This is the ultimate autumn recipe. I’m heading to the vineyards of Burgundy to cook this, in November perhaps, when new season Gamay is washing around in abundance, eyes …
"chicken"
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I do love a good, spicy kung pao chicken. This recipe is quite spicy but you can, of course, adjust the amount of chillies. The dried chillies are added …
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British Indian kormas must be right up there with the most popular curry-house curries on the menu. They can be buttery, creamy, sweet and delicious when made exactly to …
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I am grateful for my friend Ashok in Pondicherry – a wonderful chef, who taught me many delicious recipes. This boneless chicken is spiced and battered, then fried with …
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I absolutely love this way of cooking rice, where you simply put all the ingredients into the one pot together, so the rice absorbs all the flavours and the …
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Chicken thighs are tender, inexpensive and really easy to cook. I like to use the ones with the skin on as it keeps the flesh juicy and tender, and …
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This is a great way to find yourself with a plateful of succulent, crisp-skinned, self-hot-saucing chicken. There’s very little to it, though you do need a source of proper …
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Whenever we visit New York City, we always make it a point to stop for lunch at Xi’an Famous Foods. It’s one of our favorite NYC restaurants – fast, casual, …
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In Burgundy, we love to stay at Frank and Laura Bradury’s homes near Beaune. When we arrived in Burgundy this summer, we were ready to head to the markets and start cooking rich Burgundy …
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We’ve been recently learning to make different kinds of Mediterranean foods. After our food tour of Philadelphia, our go-to authority on Israeli food became Michael Solomonov. You may know him from …
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No visit to Nashville would be complete without trying one of their local specialties, Nashville Hot Chicken. We tried all three of Nashville’s most famous hot chicken spots so …
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We don’t really pay attention to sports, but these easy Chimichurri Chicken Wings make us want to have a Super Bowl Party just so we can make them. Don’t they …