Roasted Chicken & Veggies With Lemon Herb Rice
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
Massaman curry powder is a bit hotter than regular grocery store curry blends. If you can't find it, mix regular curry powder with a pinch of cayenne pepper. And don't worry if you don't have an immersion blender for the sauce: A regular blender will work just fine too. If you're not avoiding dairy, a dollop of Balkanstyle plain yogurt on top is a nice way to cool the heat.
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.
Harissa, a paste made from crushed chilies, gives these North African-inspired lamb sausages their signature kick. Find boneless lamb shoulder and sausage casings at your butcher, and make sure the meat is chilled before you work with it. For easy prep, enlist a helper for filling the casings.
Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.
