This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
The apricots and currants used in this dish add just the right amount of sweetness.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
Kitchen director Kellie Evans shares a menu inspired by her family's trips to Red Rock Canyon in Nevada.
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