The ingredients of this intensely flavored chicken dish resemble those of a curry, but here they are stir-fried, rather than simmered together in a sauce, to retain their individuality. You’ll taste the sweetness of coconut milk and shallots, the heat of chiles (fresh and dried in the curry powder), and the citrus of lemongrass, plus the bell pepper adds color and softness. My mom makes a similar dish using whole skinless drumsticks. She cooks them first on the stove top with very little water so the meat absorbs all the flavors. Then she finishes the drumsticks in the oven, so the outside is dry while the inside stays moist. Her dish, which she regularly prepared for our family when I was growing up, inspired this quicker approach.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.