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”
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”
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”
A lot of people don’t realize that in Laos they make a mean fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put it in the air fryer.
Continue reading “Mastering Fried and Grilled Chicken From Laos”
Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.
Continue reading “Homemade Chicken Tikka Masala Recipe”
I really enjoy mashed potatoes, and garlic mashed potatoes are a particular favorite of mine. That being said, I have had more poorly prepared garlic mashed potatoes, than I care to remember.
Continue reading “Perfect Garlic Mashed Potatoes Recipe”
This is a favorite curry of mine. I have had it many times, but tried to recreate the stunning version I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close.
Continue reading “How to Make Cashew Curry at Home”
I always thought that this tandoori chicken dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.
Continue reading “Traditional Indian Tandoori Chicken Recipe”