This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.
The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.
To “mull” a beverage is to heat it with other ingredients to impart a flavor. I mulled over several formulas before choosing this one with its pungent punch.
Here’s our kicked-up version of this classic Caribbean cocktail.
Some of Southeast Asia’s most exotic spices are the stars of this Indonesian dish. Ginger, coriander, cardamom, and and cloves give this a distinctly rich taste.
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