So many cultures have fried chicken recipes, and most of them are really good. While India is no exception, I was curious about the origin of Indian fried chicken Was it just a riff on American fried chicken, just with “Indian” spices? Turns out, that’s not the case. Here’s an excerpt from the June 29,…
Crispy Tofu with Honey-Garlic Sauce
This is an easy recipe that works as a good side-dish to many Asian meat dishes, or to accompany a rice or noodle dish. There are several deep-fried versions of starch-coated tofu cubes, but these are baked and then hit with a blowtorch to give them a little extra crispiness. If you’re adding these to…
Green Chili with Pork (Chile Verde Con Cerdo)
This recipe is based on an America’s Test Kitchen recipe, so you know it’s going to be great. It’s not a difficult recipe, and it does take some work and some time—but it’s well worth it. What you’ll need: 3.5 to 4 lbs. of pork butt roast, trimmed of fat and cut into 1½-inch pieces,…
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