Chicken thigh recipes, tips, tricks, and techniques for home cooks
This isn’t a traditional “curry”, not that there’s any huge digression from the myriad of wonderful South Asian culinary traditions that originated that unfortunate lable, just that it doesn’t really adhere to any particular traditional recipe. It combines deeply browned onions with a reasonable complex spice mixture, and whole peeled […]
There are plenty of arguments about what, exactly, a chicken pot pie is. I’ve seen everything from a perfectly formed, two-crust pie, to a pan of soup topped with biscuits, to something that resembled an overstuffed Pop Tart called a pot pie. For me, pot pie has always been a […]
This dish is essentially a highly simplified riff on char siu, the amazing Cantonese barbecue tradition. Whereas char siu preparations often include soy, hoisin, and other additions, here you’ll only use salt, five-spice powder, and an long rest in the refrigerator for most of the heavy lifting, with just a […]
The cuisines and food traditions of the indian subcontinent are wonderfully rich and almost impossibly varied. Contrary to the recent ignorant comments of one so-called food writer, it’s not a monolithic cuisine, and that myriad of traditions is certainly not based on on “one spice.” I’ve been lucky, in part […]