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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes
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Get Fabulous Fish Stew Recipe from Food Network
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Get Roasted Lamb Chops with Harissa Recipe from Food Network
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Get Healthy Vegetarian Pan Bagnat Recipe from Food Network
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Get Roasted Pears with Salt and Pepper Caramel Sauce Recipe from Food Network
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Chef John's versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish.
cooking.nytimes.com
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Get Panettone Stuffing Recipe from Food Network