This is a Dutch West Indian, specifically Surinamese, version of chicken satay. Traditionally, it includes both South Asian and African elements in the recipe,...
“Generously flavoured with winter truffles, this decadent French dish uses a breed of chicken from the province of Bresse. It cannot legally be imported into...
The word ‘cemita’ can be used to describe the popular Pueblan sandwich as a whole, as well as the bread roll by itself. We give you the recipe to make your own...
There are many versions of this easy, home-style Greek dish. Some cooks use sheep’s milk yoghurt so substitute that if you like. If you can’t get kefalotiri (a...
Master stocks are essential for poached and braised chicken dishes of China. In this recipe, Luke uses a Bresse chicken, which is a local French breed whose...
Popular in Tex-Mex cuisine, the origins of the ‘chimichanga’ are a little unclear. Whoever takes the credit, deep frying a filled burrito until golden was a great...
This much-loved móle (Mexican chilli-peanut sauce) is somewhat simpler than the more famous móle Poblano, yet still has a wonderful complexity that comes from the...
The panucho is one of the most loved Mexican street foods of the Yucatan peninsula, with its crispy base, smooth black bean paste, fresh salad and brightly...
The Spanish “adobo” or spice mix was originally used to preserve meats, by using spices, salt and vinegar to create a crust and ward off spoiling. As the Spanish...
When the food dept. and friends dine out, we like to order a mix of entrees, mains and desserts to share. It's so much fun to taste and talk about a wide...
While biryani is now savoured in all parts of India, this version is a blending of Mughal and Andhra Pradesh cuisines, and dates back to the royal kitchens of the...