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SPRING ENTERTAINING
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Cornell Chicken
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Roasted Turkey With Achiote Citrus Marinade
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Marinated Sardine Crostini With Salsa Verde and Fennel
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Indian Butter Chicken (Murgh Makhanwala)
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Char Siu Bao (Roast Pork Buns)
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Rumtopf (Macerated Fruit Conserve)
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Steak Fajitas With Green Sauce
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Turnips With Yogurt and Tomatoes
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Hoisin and Ginger Spareribs
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Pickled Tomatoes
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Cowboy Caviar (Black-Eyed Pea and Hominy Salad)
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Extra-Crispy Fried Chicken
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Black Pepper and Honey-Marinated Cantaloupe With Basil
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Saladu Ñebbe (Black-Eyed Pea Salad)
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Garlic and Flame
By
Todd Coleman
Octopus Salad (Insalata di Polpo)
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