This Cajun style roast chicken is an elegant presentation but easy to prepare even in the dead of winter.
Curry Controversies Part 2
Editor’s Note: This is the second half of our story on curry controversies. You’ll find part one here.
Cajun-Style Roast Chicken
Cajun-style roast chicken is an elegant presentation but easy to prepare even in the dead of winter.
Muchos Moles
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Pork and Red Chile Tamales
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors.
The Spicy Seafood Gold of Campeche
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
Sirloin Steak aux Trois Poivres
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan.