This vibrantly coloured salad is tangy and refreshing—the perfect pairing for mild crab.
The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
We've toned down the intense heat of Jamaican jerk seasoning by using jalapeño pepper in place of the spicier Scotch bonnet that's traditionally used. Roast the wings the night before and pop them on the grill when guests arrive.
Serve with: Rice and an oriental green vegetable, such as Chinese broccoli, snow peas or bok choy In Thailand many kinds of meat and seafood are stir-fried simply with chilies and aromatic Thai basil, but Italian basil makes a fine substitute. In Thailand this dish is usually fiery hot with chilies; we have tamed it here, but you can adjust it to your own taste. If raw cashews are unavailable, use roasted cashews and omit the skillet-toasting; add to pan 1 minute before sugar and lime juice.
Eating this tender chicken steeped in Caribbean flavour makes you feel like you're on an island vacation any time of the year. Serve with fresh pineapple slices. You can also use chicken legs.
Fresh grilled steak tossed with veggies, ramen, beef stock and a splash of teriyaki make this savoury soup a quick comfort classic.
Schmaltz means “fat” in Yiddish and German. In cooking, it specifically refers to chicken fat in the Jewish tradition, and pork, goose or duck fat in German. Goose fat is the finest and is usually obtained from roast goose drippings. Duck, pork and chicken fat is most often rendered from raw fat that you purchase from the butcher. Call in advance and your butcher can collect it for you. Another way of getting enough fat to render is to freeze fat trimmed off chicken or ducks that you cook (the semifrozen fat is easy to chop). Whichever fat you choose, you will be rewarded with one that is just right for cooking Perfectly Crisp Roast Potatoes.
