This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing...
Author: Roberto Santibañez
Author: Jill Norman
Author: Kristine Kidd
Author: Louisa Thomas Hargrave
Author: Reed Hearon
Author: Laurent Gras
Author: Reed Hearon
Author: Gina Marie Miraglia Eriquez
Author: Reed Hearon
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
Author: Rick Rodgers
Author: Ian Knauer
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of...
Author: Dawn Perry
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for...
Author: Chris Morocco
Author: Jessica B. Harris
Author: Jessica B. Harris
Spicy, mouth-tingling, porky: Those are the words you'll be using to describe this tofu recipe.
Author: Chris Morocco
Author: Jessica B. Harris
Author: Gina Marie Miraglia Eriquez
Author: Dale DeGroff
Author: Rick Bayless
Author: Claire Archibald
Author: James Beard
Author: Lisa A. Wilson
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Author: Steven Raichlen