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The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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Get Hummus with Herbed Pita Crisps Recipe from Food Network
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You're going to want to put this dressing on everything.
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Get Chicken Fingers With Curried Ketchup Recipe from Food Network
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Chicken, sour cream, cheese and green onions spiced with cumin and flavored with fresh cilantro and salsa. Simple and tasty in a different way!
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Get Southside Chili Recipe from Food Network
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This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable
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The sour cream web on this dip will score you major points for your crafty skills. Simply transfer sour cream to a piping bag and get to work.
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This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work.
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.