results for "chicken"
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
This dish is based on a famous Cantonese recipe for squab.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
This recipe uses Indian spices that are traditionally brewed with black tea. Here, the spices are pulverized with garlic and ginger for a marinade that's spicy and sweet. Green garlic aioli makes for a cooling accompaniment with a slight bite.
Does Not Apply
Source: New York Times
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...