Pot-Roast Chicken with Sherry / 5 Roast Fish Recipes / Khurdi - Bohra White Stock Soup

Recipe: Recipe: Pot-roast chicken with sherry

Chicken parts are a boon for the hurried cook. This recipe calls for pan-browning the chicken, then baking it for a half-hour until crisp.

Blog Post & Recipes: Fast Fix: Five Ideas for Roasted Fish in Fewer Than 30 Minutes

If you're straining to figure out a way to fit [fish] into your daily routine, try these five foul-proof quick fixes. Each recipe takes fewer than 30 minutes to bake

Halibut, Spinach, and Tomatoes in Foil Packets ... Ginger and Cilantro Baked Tilapia ... Baked Salmon Fillets with Dill and Mustard ... Nobu's Miso-Marinated Black Cod ... Simple Supper: Snapper Veracruzana

Blog Post & Recipe: Khurdi - Bohra White Stock Soup

Khurdi or white soup is made with rich mutton stock and then flavored with whole spices. Milk is added to the soup to give it some body and creaminess. Milk also gives it the characteristically white color, which isn't really all that white. The deep and intense flavors are rounded off with lots of fresh mint to add freshness.

Ginger Fried Rice / Buttermilk Fried Rabbit / Jellied Turkey Terrine with Parsley & Capers

Blog Post & Recipe: Ginger Fried Rice Recipe

I loved the crispy ginger and garlic and with the runny egg mixed in it was divine.

Blog Post & Recipe: Girl Hunter Promo Video & Buttermilk Fried Rabbit Recipe

Also try: chicken, turkey, squirrel, dove, upland game birds, or any other young game meat

Blog Post & Recipe: Jellied Turkey Terrine with Parsley and Capers

Here's an unusual way to use up left-over roast turkey: a delicate terrine set with naturally jellied stock and flavoured with a zingy mixture of fresh parsley, capers and gherkins. I made this with the leftovers of two chickens (not having a spare gobbler to hand) but it will work just as well with turkey, provided that you boil the stock long enough for it to form a gentle jelly.

Chicken, White Bean, and Poblano Stew / Peppermint Ice Blended Mocha / Vinegar-Glazed Chicken

Blog Post & Recipe: Chicken, White Bean, and Poblano Stew

There’s nothing fancy to this stew but it’s pretty easy to throw together, is really filling, and a big hit in our family.

Blog Post & Recipe: Peppermint Ice Blended Mocha

I think I had about half a gallon of hot chocolate leftover, so for an extremely nutritious (and diabetic friendly) breakfast, I infused it with some candy canes and then blended it with ice cream, coffee powder and garnished it with an unhealthy dollop of whipped cream.

Blog Post & Recipe: Vinegar-Glazed Chicken

Unlike white rice vinegar, Chinese black vinegar from northern China is an aged vinegar made from black glutinous rice, wheat, millet, or sorghum.. (The Gold Plum version from the city of Zhenjiang in Jiangsu province, made with glutinous rice, is considered the premier brand.) The flavor resembles that of balsamic vinegar. It’s slightly sweet with a barely detectable smokiness [...] I frequently recommend in my recipes a good-quality balsamic vinegar as a substitute if you can’t find Chinese black vinegar. But the same could be said opposite, that if you run out of balsamic vinegar you can use Chinese black vinegar.

Pork Chop with White Wine Sauce / Tostone Tostada with Stewed Chicken & Parsnip Hot Sauce / Norwegian Fish Pudding

Blog Post & Recipe: Pork Chop with White Wine Sauce

A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.

Blog Post & Recipe: Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce

This one is almost like a crostini or toastada but it uses a fried plantain as the vessel for the delicious stewed chicken and hot sauce. Oh and the secret ingredient in the hot sauce? Parsnip.

Blog Post & Recipe: Fish Pudding for Fearless Flyers

Exhausted from a day’s snowy recreation, Norwegians no doubt repaired to their homes for a hearty helping of fish pudding. Should you wish to make this signature Nordic dish part of your après-ski, this recipe, which appears in The Ann Arbor Cookbook
(1899), should leave you feeling stuffed to the gills.

Norwegian Fish Pudding

Baked Sweet Potato with Black Beans / Spinach Egg Drop Soup / Halal Cart-Style Chicken & Rice with White Sauce

Blog Post & Recipe: Baked Sweet Potato with Black Beans

You can also bake the potatoes in the oven for a crispier skin (don’t forget to eat the skin – it’s full of nutrients!)

Blog Post & Recipe: Sickies

Swim in a bowl of chicken broth accentuated with ribbons of velvety, beaten egg and shreds of spinach. Let the bright green onions make your taste buds sing.

Spinach Egg Drop Soup

Blog Post & Recipe: Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular ... Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice.

Fish Cake Soup (Odeng Tang) / Cock Ale / Chinese Ginger Duck

Blog Post & Recipe: Fish Cake Soup (Odeng Tang)

If you have the ingredients it won't take you more than 15 minutes to make this.

Blog Post & Recipe: And now for something a little more löwenbräu

So that’s cock ale. The name sounds so dirty. As does another beer brewed with meat: oyster porter. Another relic of the 19th century. Yes, this is English porter brewed with oyster meat, or sometimes ground up oyster shells.

Cock Ale

Blog Post & Recipe: Chinese Ginger Duck Recipe - 姜麻鴨

Anyway, this recipe is so simple in line with his simplistic attitude to food and life in general - the duck is simply cooked with copious amounts of ginger and some soy sauces for seasoning, add a dash of Chinese Shaoxing wine for added fragrance and that's about it. If you like ginger, I'm quite sure you will love this but if not, then this dish may not be your cup of tea to be honest.

Pot Roasted Lamb & Turnip Curry / Sour Chicken Stew with Fresh Herbs & Yellow Split Peas / Beef Tongue

Blog Post & Recipe: Pot roasted lamb and turnip curry

I wanted to experiment with the combination of robust curry spicing and the technique of browning off a choice hunk of flesh before leaving to languidly blip away in the oven for hours with a bit of stock and some vegetables, then maybe stirring in a touch of dairy to enrich matters.

Blog Post & Recipe: Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas

This is a relatively easy dish to make but the taste is just superb and every bite is so full of flavor. Food from shomal (northern Iran) has its own distinct flavor ... I changed a couple of minor things here and there in the recipe. Maryam's recipe calls for one whole chicken, I used four pieces of boneless and skinless chicken breasts which I cut into small pieces (about two pounds) and the second change is adding turmeric to the recipe.

Blog Post & Recipe: Tongue Tied

It certainly felt weird at the time but after simmering in a stock pot for a few hours with carrots, leeks, onion, celery and a bouquet garni and then leaving to cool before slicing thinly and serving with a celeriac remoulade, those initial vapours and fears soon disappeared. Instead, all that remained were wonderous salt beef flavours, reminscent of the corned kind but much more delicate and satisfying, light yet encompassing, fluid and sensuous, just the kind of thing you'd expect from a tongue.

Hokkaido Milk Bread / Chicken Stew with Butternut Squash & Quinoa Recipe / Crusted Butternut Pumpkin

Blog Post & Recipe: Hokkaido Milk Loaf (Hokkaido Milk Bread) - My First Bread Loaf....

The recipe featured here is denser and richer. The incorporation of Hokkaido milk (I do happen to have Hokkaido milk which I had bought from Hong Kong, but normal full cream milk will do just as well) and fresh cream yields a fine crumbed, moist texture.

Blog Post & Recipe: Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

I cubed and steamed the squash, mashing half of it to help thicken the stew. In went the quinoa, one of my favorite grains, for an extra punch of protein and fiber. The topper was a kick of briny flavor from some kalamata olives and a burst of freshness from a handful of chopped parsley.

Blog Post & Recipe: CRUSTED BUTTERNUT SQUASH

It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesan. I typically make more than we can eat to have leftovers, but this is the kind of side you’d want to have fresh as the breadcrumbs get a bit soggy.

Cook Bread in Cabbage Leaves / Steamed Chicken with Dried Mushrooms & Red Dates / Rose Turkish Delight

Blog Post: Cabbage Bread

These fanciful looking critters are in fact standard, easily-baked-at-home rolls encased in cabbage leaves, resulting in this cool effect ...

Recipe: Steamed Chicken with Dried Mushrooms and Red Dates

Directions: Mix together all ingredients in a steaming bowl. Cover and leave to marinate for at least 1 hr. Steam on medium low heat for about 20-25 mins or until done.

Blog Post & Recipe: Rose Turkish Delight

This is my first attempt at Turkish Delight even though it is one of my favourite sweets I have never made it before. When looking for a recipe I found there are two kinds, one you just boil the ingredients like you would jam and the other adds gelatin. I decided to make the one with gelatin ...

Pickled Cabbage Rolls with Mushroom & Brown Rice Stuffing / Beetroot Cake with Cream Cheese Frosting / Chicken Katsu Don

Blog Post & Recipe: Pickled Cabbage Rolls with Mushroom and Brown Rice Stuffing

This is the vegan version of the Romanian traditional dish "sarmale" which usually contains ground pork/beef meat.

Blog Post & Recipe: Beetroot cake with cream cheese frosting

The recipe is based on Joanne Chang’s classic carrot cake recipe from Flour. If you don’t like beetroot, make it with carrot, and be sure to make it in your favourite baking pan.

Blog Post & Recipe: Chicken Katsu Don

My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. If you use chicken breasts, make sure to cut each piece thin so it will cook faster ... Even though you don’t like deep frying, shallow deep frying is less scary and the easiest way to deep fry.

Bone Marrow Dumplings / 5 Quince Recipes / Roasted Blackfish with Olives and Sage

Article & Recipe: How to Cook the Rest of the Animal

From the section titled “Getting to the Marrow”

Marrow is more versatile than you might think. Apart from eating it straight from the bone, you can use it like you would any other fat, adding it to dumplings, hamburgers, and dessert. It is also an excellent fat for sautéing and frying.

How to choose ... How to prepare and cook ... Recipe: Bone Marrow Dumplings

Blog Post & Recipes: On the Savory Side: 5 Quince Recipes

Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss.

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote ... Rosemary Quince Glazed Chicken ... Slow-Roasted Leg of Lamb with Roasted Quince ... Spicy Quince and Apple Chutney ... Quince Skillet Tart with Savory Prosciutto Pastry

Blog Post & Recipe: Cook the Book: Roasted Blackfish with Olives and Sage

Instead of overpowering the delicate fish, the sage and olives do a wonderful job bringing out its oceanic sweetness with hints of brine and herbal green notes. The lemon lends that acid zip that every piece of fish benefits from and a sprinkling of hot chile at the end gives it a pleasantly warm top note.

Chicken & Egg on Rice / Braised Rabbit with Prunes / Baccalà Mantecato

Blog Post & Recipe: the chicken and egg situation

Its sinister translation literally means ’mother and child’ although we would prefer to describe it as simply chicken and egg on rice. There are many variations of this dish, this is an adaptation on the one we serve at Bincho

Blog Post & Recipe: Braised Rabbit with Prunes

Rabbit cooked with prunes is a classic French dish, known there as "lapin aux pruneaux". In this version we sear the rabbit pieces first in a little olive oil and butter, and then braise them in white wine with shallots, garlic, thyme, and prunes.

Blog Post & Recipe: Baccalà Mantecato

Upon further query it turned out to be salt cod, whipped up into a spread and gobsmackingly good. So smooth and creamy it was that I could have sworn it had some potato in, but part-owner Russell Norman told us no, it just requires emulsifying the cod with oil to make a smooth paste; labour-intensive but ultimately worth it..

Braised Fennel / Adobong Puti (White Chicken Adobo) / Stir-Fried Liver & Onions

Blog Post & Recipe: Braised Fennel

After 25 minutes of low-and-slow braising, it's meltingly tender. Adding chopped fronds at the last minute helps bring out the fennel's unique licorice flavor.

Blog Post & Recipe: Adobong Puti (White Chicken Adobo) for Kulinarya Cooking Club

A more common version of adobo is cooked with vinegar and soy, this recipe eliminates the soy sauce, which makes it the “white” version of adobo. Adobo is essentially a stew, usually made with chicken and pork, where the meat is simmered over and the dish is finished by pan frying the meat before serving.

Blog Post & Recipe: The Nasty Bits: Stir-Fried Liver and Onions

I know that my aunt would have stir-fried the pieces of liver with plenty of chili oil, oyster sauce, and rice wine, and leave the centers still rosy. I know that she would have sauteed the onions until they were soft and sweet and brown. She would have eaten the liver with plenty of white rice, her one weakness. She loved rice. She couldn't go a day without it. She would have taken the sauce, made rich and muddy with bits of broken-up liver, and spooned it with relish over her bowl of rice.

20 Sandwiches / Veggie Summer Rolls with Shiso & Thai Basil / Buckwheat-Filled Mushrooms

Recipes: 20 Fun Sandwiches for Your Sack Lunch

Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise »
Grilled Portobello and Peach Sandwich »
Roasted Tomato and Lentils in a Pita »
Salame ala Diavolo »
Avocado and Sprout Club Sandwich »
Curried Egg Salad »
Roasted Beet, Goat Cheese, and Avocado Sandwiches »
Roast Beef Sandwich with Boursin »
The TMT: Tomato, Mayo, And Toast »
Tomato Mozzarella Sandwich »
Whatta Tuna Sandwich »
Bacon, Pear, and Cheese Sandwich »
Turkey and Coleslaw Sandwich »
Asparagus and Bacon on Buttered Toast »
Grandmother's Egg Salad (Sandwich) »
Deconstructed Club Sandwich Salad »
Deviled Ham Salad Sandwich »
Crunchy Chicken Salad Sandwiches with Bacon »
Broccoli Rabe, Roasted Red Pepper, Mozzarella, and Arugula Sandwich »
Flounder Sandwich Marinated in Fish Sauce, with Sriracha Mayo »

Blog Post & Recipe: Fresh Veggie Summer Rolls with Shiso and Thai Basil

In order to make summer rolls, though, you must have at least two essential ingredients: rice wrappers, and mung bean starch noodles ... You basically make like a burrito.

Blog Post & Recipe: Buckwheat filled mushrooms

I love the crunchy buckwheat and I rather under-cook it just a little than let it go all mushy and porridge-like. Pared with rosemary (a little garlic and lemon zest too , if you wish) and tiny bit of cheese they are such a simple thing to enjoy.

Slow Cooker Green Salsa Chicken / Bacon Vodka-Spiked Cherry Tomatoes / Punjabi Chana

Blog Post & Recipe: Slow Cooker Green Salsa Chicken

So really, this is just a shortcut version of Pollo en Chile Verde because I needed something quick and flavorful to save me from feeding my family fast food this super packed few days.

Blog Post & Recipe: Bacon vodka-spiked cherry tomatoes

The eternally sublime combination of bacon and tomato, facilitated by the kick of some hard-core spirits, makes these a unique and intriguing choice for a coctail party, or adds a little zing to liven up drinks on the deck.

Blog Post & Recipe: punjabi chana

both punjabi chole and punjabi chana are same. its just another way of naming the recipe. but the chana can be dry or gravied. this punjabi chana has a little gravy and is not totally dry. so now i have 3 punjabi chana recipes including this one, two with white chickpeas and 1 with black chickpeas. i hope my readers find it useful. here’s the list below

Green Mango & Papaya Salad / Braised Beef & Burdock / Fesenjān With Chicken

Blog Post & Recipe: Green Mango and Papaya Salad | ยำมะม่วงมะละกอ

I don't think this Thai-inspired salad is that far off from what you might expect to find in Thailand. I simply mixed the shredded mango and papaya with basil and mint, added some freshly roasted cashews, and then drizzled the typical Thai salad dressing of fish sauce, lime juice, sugar, and chilis over top.

Blog Post & Recipe: Braised Beef and Burdock

In this braise, the iron rich burdock not only provides a texture contrast, it also adds an earthy flavor that goes well with the miso. The tomatoes and wine contribute sweetness and a fruity aroma and that balances out the earth-tones. Lastly, the collagen rich shank produces meltingly tender morsels of meat that adds richness and body to the stew.

Blog Post & Recipe: Fesenjān With Chicken

Fesenjān is one of those many great Iranian dishes that becoming so popular among my family. The deliciousness, nutty, fruity, sweet and slightly tangy flavor is tantalizing. One might think that this dish require times to prepare. It just the oposite, and though it sounds exotic, ingredient such as pomegranate molases, or pomegranate syrup are readily available in most grocery store. You can use any poultry for this dish, I suppose any meat will be delicious as well.

Melanzane Sott’Olio (Pickled Eggplant) / Cold Borscht / Chicken & Sweet Potato Hotpot

Blog Post & Recipe: Marie’s Melanzane Sott’Olio (Pickled Eggplant) [ via ]

One of the antipasti served at the start of this dinner was a traditional Sicilian pickled eggplant – melanzane sott’olio.

Blog Post & Recipe: cold borscht – chilled beet soup

That tang of the sour cream, the floral cool of the cucumber, the slight bitterness of dill – that’s the stuff you remember years later

Blog Post & Recipe: Angela Hartnett's chicken and sweet potato hotpot recipe

Hotpot is a traditional Lancashire dish made from mutton and topped with sliced potato ... This is my summer version – it has the same characteristics as a solid one-pot wonder, but with lighter ingredients.

Blueberry Balsamic Black Pepper Jam / Braised Daikon / Butter Chicken (Murgh Makhani)

Recipe: Blueberry Balsamic Black Pepper Jam

It is a beautiful inky blue-purple and the balsamic and pepper cuts the sweetness just enough.

Blog Post & Recipe: Braised Daikon

Braised daikon is ridiculously simple to make. There are only 3 ingredients. It takes awhile to cook but it is worth the wait. Raw daikon is crunchy and starchy. After being cooked for 40 minutes it becomes tender, soft and delicious. The texture of braised daikon is reminiscent of sea scallops.

Blog Post & Recipe: Butter Chicken (Murgh Makhani) (the same blogger uses this recipe to make Butter Chicken Burritos)

Butter chicken or murgh makhani, is an Indian dish where chicken that is marinated in a yogurt based marinade filled with aromatic spices is served in a buttery and creamy tomato based sauce. The chicken is normally cooked in a tandoor but you can just as easily grill it or cook it up any way you like.

Roast Tomato & Basil Tart / Adobo / The Science of Pie Dough

Blog Post & Recipe: Roasted Tomato & Basil Tart

Savory tarts are an all in one meal. Eggs, milk, and cheese come together in a flaky crust to create a delicious meal served warm or at room temperature.

Blog Post & Recipe: Adobo adoration

Adobo is perhaps the Philippines’ most popular dish, consisting of pork and/or chicken cooked in a pungent mix of vinegar and soy sauce. Don’t confuse it with the many other variations of adobo (a Spanish term that loosely translates into “marinade” or “dressing”), which range from a thick, chipotle-infused sauce in Mexico to a garlicky dry rub in the Caribbean.

Mom's adobo

Blog Post & Slideshow & Recipe: The Food Lab: The Science of Pie Dough

What I'm after: The kind of crust that's substantial enough that it doesn't sog-out from a juicy filling but tender enough that it flakes in your mouth into buttery shards. A crust with substance, but not chew. A crust that divides along deep faults into many distinct layers separated by tiny air spaces and that cracks when bent. A crust that is never leathery or pliant, but not so tender or crisp that it crumbles instead of flakes. And of course, it should have a deep butteriness coupled with a balanced sweet and salty flavor.

Butterbean & Almond Hummus / Bangus (Milkfish) Sisig / Recipes for Beginner Cooks

Blog Post & Recipe: A New Favourite: Butterbean and Almond Hummus

I’m hardly a hummus connoisseur, but I preferred it, hands-down, to any chickpea version I’ve ever had. Served with some toasted pine nuts and a sprinkling of sumac, it was a perfect complement to whatever else what on my plate.

Blog Post & Recipe: Bangus Sisig

When prepared correctly, nothing quite captures the varied flavors and textures of Filipino cuisine like a sizzling-hot platter of chopped pig's face ... But sisig made from Bangus (or milkfish), is perhaps my favorite non-pork face option for the classic street food.

Blog Post & Recipes: Your Questions: Best Recipes For Beginning Cooks

Before we recommend some specific recipes, here are three pieces of general advice for getting started in the kitchen:

1. Only buy fresh ingredients with a plan in mind ... 2. Know what's in your fridge ... 3. Get a cookbook that can be a go-to resource for simple recipe ...

Here are a few recipes we've loved -- they're perfect for beginners and they require few ingredients:

Chicken Breasts with Zucchini Pappardelle ... Flank Steak with Paprika Butter ... Baked Eggs in Tomato-Parmesan Sauce ... Learn to roast a chicken ... Sugar Snap Peas with Mint and Orange ... Fajita Sweet Potatoes ... Buy some great salad greens ... Tipsy Affogato ... Make a crumble!