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.
Category: Entrées
Anticuchos de Corazon (Grilled Beef Heart Skewers) with Vegetables and Queso de Frier
This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
Melting Pot I: The Diverse Dish that Is Gumbo, and a Recipe for Seafood Gumbo
There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.
Stir-Fried Beef with Oyster Sauce and Zucchini Noodles
This is a simple stir fry but is full of flavor, with salty and umami-rich sauce lightly coating tender steak and zucchini. I highly recommend this easy, satisfying weeknight dinner.
Smoky Seafood Chowder
This rich, briny, creamy, slightly smoky seafood chowder is also easy to put together, and is a sure-fire way to impress dinner guests.
Gras Double (Tripe Lyonnaise)
Gras double, or tripe lyonnaise, is a staple in the bouchons of Lyon, France. The name gras double describes the method of cooking it in two helpings of fat, which not only makes the tripe tender while still slightly chewy (about the same texture as really good calamari) but also gives it a subtle richness.
Wafu Pork Belly Skewers
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.
A Pie By Any Other Name? Shepherd’s Versus Cottage Pie, and a Recipe to Make Yours
This is an easy, versatile, and satisfying recipe for cottage pie: ground beef and vegetables in rich gravy topped with a crust of mashed potatoes and cheddar cheese.
A Wholesome Marriage I: A Recipe for Red Beans and Rice
Served over white rice, the rich, savory Andouille sausage and smoky, salty ham play off of the red kidney beans to produce a harmonious whole in this traditional Creole red beans and rice dish.
Spicy Sweet-and-Sour Lime Pickle Chicken Wings
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.
