Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction.
Continue reading “Khoresh-e Loobia Sabz: Persian Chicken Stew with Green Beans”
Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up
This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.
Continue reading “One-Pan Chicken and Root Vegetable Recipe”
Gumbo can be made so many different ways and books have been written about the different combinations. However, this Chicken Gumbo is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
Continue reading “Smoky Cajun Chicken and Sausage Gumbo Recipe”
If you’ve ever walked through a Thai night market, you’ve smelled Gai Yang long before you saw it. Marinated with garlic, cilantro root, fish sauce, and pepper, then grilled over charcoal on skewers until smoky and caramelized, it’s one of Thailand’s most beloved street foods—and surprisingly easy to recreate at home.
Continue reading “Gai Yang-Marinated Grilled Chicken- Thai Street Food”
Yes, stocks can be time consuming, but there are so many variations and the quality is vastly better than anything from the market. It is liquid gold indeed.
Continue reading “Homemade Chicken Stock: A Step-by-Step Guide”
This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good.
Continue reading “Chicken Cacciatore- Hunters Style Recipe”
The secret is a classic Chinese technique called velveting. Once you learn it, you’ll understand why restaurant chicken is so tender and silky.
Continue reading “Sichuan Chicken: Velveting-The Chinese Trick to Perfectly Tender Chicken”
Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.
It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.
Continue reading “French Chicken Fricassee: A Simplified Recipe”Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce.
Continue reading “Hainan Chicken Rice in Your Rice Cooker”
Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.
Continue reading “Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce”