This South Indian twist on good old southern fried chicken is a game-changer. It’s got all the crunch and succulent tenderness you’d expect from your favorite fried chicken recipe, plus the spicy-smoky aroma and flavor that makes Indian cookery so addictive.
This popular Peruvian dish comes together fast, but delicious. Typically it features French fries, but the substitution of plantains seemed fitting and lends the dish an extra layer of texture and flavor.
This crispy dirty fried rice is an irresistible fusion of spicy Cajun and umami rich, salty Asian flavors. In one version, the liver is the star, while the shrimp add some extra textural interest, while in the second version the shrimp take center stage while the liver blends with the other ingredients for subtle richness.
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.
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.
This blog celebrates all the strange and wondrous foods that our world has to offer—especially those products that have become forgotten or despised. Part and parcel of this is encouraging respect for the whole plant or animal and minimizing waste—the bones, tongue, and liver of the cow are just as desirable as the loin, the beets greens as savory as the beets themselves…