This is a delicious and easy-to-make dish from South Asia. From what I’ve learned online, it originated in the Khyber Pakhtunkhwa province of northern Pakistan. As with many foods, recipes travel along with people, so alternative versions became rooted in India, as well. The dish gets is name form the karahi, a heavy wok-like cooking…
Caramelized Black-Pepper Chicken
Wow, right when I posted this, I accidentally learned that this recipe is already on the blog. I’ll post it again, anyway. The photos are better with this version. ———— Here’s a pretty good chicken dish that’s really easy to make. It’s based on a Food & Wine recipe. I really wouldn’t call this “caramelized,”…
Taiwanese-style Braised Pork Belly
I love pork belly, but I haven’t made it for the blog in a long time. This is a very easy recipe that tastes wonderful. To me, the key spice is the five-spice powder, which imparts a nice complexity to the dish. This goes well over white or jasmine rice. What you’ll need What to…
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