Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
Spicy miso grilled chicken is a Korean inspired dish worthy of your next backyard grilling party. Bright Korean flavours work beautifully here. And it’s no surprise. How long have the Koreans been serving BBQ?
Vietnamese grilled chicken is loaded with big south east Asian flavours. Citrus. Ginger. Chili. And the kiss of smoke. Delicious.
Indian lentil curry with spinach is a wholesome bowl of delicious. If you are looking for something that’s healthy but still tastes great this is it.
Dopiaza curry is an ancient Indian dish that’s become a favourite worldwide. And it’s not surprising. Big, bold tastes of spice and lots of onions make this one seriously tasty curry.
There’s a super popular article in the NY times by Mark Bittman about Jim Lahey’s no-knead bread. I looked at it, saw the pictures and thought I’d give it a try.
The beauty of this recipe is it teaches the benefit of longer fermentation. This no-knead bread takes about 24 hours to make. Time is a wonderful thing when making bread. Complexity happens. Depth of flavour results.