It's hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. Continue reading ...
| | | |  | It's hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. Continue reading "Chicken Milanese" » | | |  | One of my favorite dishes to order at a dim sum Chinese restaurant is scallion pancakes. These thin, round pancakes are crispy out the outside and chewy on the inside. Until I started making them about a year ago, I didn't realize how easy they were to cook at home! Continue reading "Scallion Pancakes" » | | |  | Biryani is a beautiful, simple South Asian rice pilaf that's easy to make at home. It's typically served at celebrations in India, and my Indian friends here in the United States talk about this dish with such nostalgia. You can make it with all kinds of meats (like goat or seafood!) or just vegetables. The rice is often golden with turmeric and studded with raisins and nuts. Biryani can also be a fantastic weeknight meal since it's made all in one pot and is ready in under an hour. Today, I'm sharing my version of biryani with chicken. Continue reading "Chicken Biryani" » | | |  | This recipe is brought to you in partnership with The California Olive Committee. Radicchio is such a beautiful vegetable on the table, but those vibrant purple leaves are so bitter that it can be tricky to figure out how to work them into a recipe. Here's one idea: a light, but satisfying salad full of buttery California green ripe olives, nutty chickpeas, salty Parmesan cheese, and a sweet balsamic vinaigrette. All these flavors and textures balance the radicchio, making a colorful, elegant – and quick! – seasonal salad for your dinner table. Continue reading "Radicchio Salad with Green Olives, Chickpeas, and Parmesan" » | | |  | My family has always cooked our Passover brisket in the oven, low and slow. It's delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! Continue reading "Pressure Cooker Beef Brisket" » | | | | | | | | | |
Email subscriptions powered by FeedBlitz, LLC, 365 Boston Post Rd, Suite 123, Sudbury, MA 01776, USA.
No comments:
Post a Comment