These achaari chicken bites combine juicy chicken thigh meat with the tangy, spicy, salty flavors of Indian mango pickle to serve up some of the best fried chicken I’ve ever had. Dish them up with oven-fresh naan, finely sliced red onion, and a shower of cilantro.
Cucumbers are in season and it’s the perfect time to experiment with recipes for pickling. These pickles are inspired by flavors from around the globe, from India to New England, Poland to Africa.
The pork belly on these skewers is succulently tender, coated in a sweet and salty sauce. This a simple but memorable meal that makes my fiancé nostalgic for good times in Japanese yakiniku restaurants.
Sweet, sour, and salty, these grilled chicken wings have zing both from the spices and the lime. Topped with scallions and fried garlic, they’re little pieces of tangy heaven.
Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!
Celebrate the freshness of seasonal herbs and produce with this simple, flexible recipe! The acidity from the wine and the fresh, subtle flavors of the herbs gives it a real depth of flavor and the lightness of the final dish make it appetizing even in hot weather.
Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!
This pasta dish is simple but super satisfying, with fresh bites of asparagus and basil, the tang of lemon and feta, and the rich saltiness of parmesan.
Crispy on the outside, juicy on the inside, and coated in a succulent crab-caramel glaze is sweet, salty, and just a tiny bit funky—an amazing, fresh new take on your classic wings.
Although dandelion greens are known for their bitterness, this dish is only slightly bitter–a nice counterpoint to an entrée with sweet notes. It’s taste is wholesome and complex, green with a kick of that peppery bitterness and bathed in the richness of the bacon fat.