New York street food at your own table. Juicy, golden chicken thighs marinated in yogurt, lemon and warm spices, chopped and tossed in their own pan juices, then piled over fragrant turmeric rice with crisp lettuce, tomatoes, a creamy white sauce and a little fiery red sauce. Learn why the yogurt marinade, a hot skillet and well-rinsed basmati make all the difference.
Make traditional Newfoundland cod chowder with tender Atlantic cod, buttery Yukon Gold potatoes, golden salt pork and a gently creamy broth, with an optional touch of kombu for savory depth. Good cod, a few humble ingredients and a little patience are all you need.
A crisp, buttery pastry shell filled with golden almonds in a rich caramel, delicately perfumed with Belle de Brillet Poire and served with cool crème fraîche. Learn why the pastry is fully baked first, why you judge the caramel by color, and when to release the tart from its pan.
