These are best grilled slowly so that the sweet sauce caramelizes slowly as the chicken cooks through. You can use boneless breasts for these, but they will almost invariably dry out. Do not marinate these for more than an hour or so; the meat will begin to get mushy. In fact I don’t bother to marinate them at all unless it fits into my schedule. Thai fish sauce (nam pla) is described on page 500.
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.