Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.
Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.
The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.
Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.
It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.
The sweet sharpness of the Irish whiskey cuts through the cream and earthy wild mushrooms.
Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it.
This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.
The Splendid Table
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."
“You keep that bed alive and then you have pickles for life.” Karen Solomon
“You keep that bed alive and then you have pickles for life.”