Khao suey is a rich and indulgent curried bowl of coconut soup that is cooked with noodles and served with a delightful melange of garnishes. In fact, the garnishes remind me of the concept of deconstructed ramen.
Pile this chicken salad on thick slices of toast, stuff into a pita, scoop onto greens, or use as a filling for lettuce wraps. Your roommate will make this into a sandwich when she gets home from work.
When I was a kid, I always thought Cornish Game Hens were one of the fanciest foods. To this day, I feel a bit guilty serving them to friends and receiving
This is my favorite dish in any Chinese restaurant, where it is normally made with ground pork. Making it with ground turkey is healthier and it tastes very similar.
My grandmother loved scallions. She used them in everything from quiche to tuna salad, but my favorite was always this pesto concoction with scallions,
This sandwich is inspired by the torta at Mike & Patty's in Boston. I can honestly say it was one of the best things I’ve ever eaten. It had pulled chicken, avocado, refried beans, jicama slaw, and goat cheese, all on a chewy torta roll.
These were inspired by the Swedish meatballs my mom made every year for New Year's. I always looked forward to them as a kid, and meatballs will forever make me think of a party. These certainly aren't Swedish, but they are an updated take on a party meatball.
I love how each bite of chicken is infused with the blend of aromatic coriander, pungent fish sauce, and refreshing lime. Toss in some diced cucumber when you feel like having more crunch.
This recipe calls for a roasted duck. You can pick up great roast ducks in most Chinese delis (and even many supermarkets now) that are very reasonably priced.
The chutney is so good, and such a great way to preserve two of the best spring products. The ramps and rhubarb work so well together, and the chutney could be wonderful on so many things. But the chicken blackens on the grill before adding the rhubarb chutney, and doesn't really retain the original rub flavors.
The secret ingredient in these matzo balls is the drippings from a freshly roasted chicken. The savory chicken flavor of this homemade schmaltz is incomparable when added to the matzo ball mixture.
Like so many offal dishes, chicken hearts should never be cooked beyond medium-rare, after which point they become chewy and unpleasant. You should aspire to a heart that’s sizzling brown on the outside and pink within.
This is a variation on a classic northern Italian dish, vitello tonnato, which is normally made with rare roast veal. If you've never had it, it seems like an unusual pairing, tuna and veal. But, oh, does it work. And the same goes for turkey.
The warm spices combined with the fruity, sweet flavors of butternut squash and golden raisins make this classic butter chicken more modern and flavorful. As if Butter Chicken needed to be more flavorful, this recipe is my go-to when the weather gets chilly.
This recipe is a great way to use up old bread. Day old, week old, two weeks old—as long as it isn't moldy, it will work. The lemon and olive oil soaks into the dry bread to make it soft and delicious again. And paired with the chicken breast,
