Based on the Gourmet recipe that was published in Dec. 2001. Though many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year ’round. I’ve used it with naan as part of an Indian meal, as a sauce for a baked Brie dish, and,…
Chicken and Apricot Masala
Hi, this is Karl. I’ve seen a lot of blog posts that give a lengthy overview of a recipe, having the reader scroll through a lengthy post to get to the recipe, itself. I’m going to reverse that… First, though, to give credit where it is due, this recipe was posted in the New York…
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