Deepa’s Secrets: Slow Carb New Indian Cuisine, written by Deepa Thomas, incorporates Indian flavors with Western time-saving cooking techniques in a variety of slow carb and gut-healing recipes. Highlights include Tomato Rasam, Sweet and Spicy Mango Salad, Smashed Chickpea and Toasted Peanut Cakes, Aviel, Keema Spicy Beef, and Dilled Masala Crab Cakes. I am also…
Bangkok Cookbook Review and Pan Sip Nueng Sai Kai (Thai Steamed Dumplings with Chicken-Peanut Filling)
Bangkok: Recipes and Stories from the Heart of Thailand, written by Leela Punyaratabandhu, features 120 recipes that showcase the spirit and incredible flavors of Bangkok, Thailand. I am sharing a recipe for Pan Sip Nueng Sai Kai (Thai Steamed Dumplings with Chicken-Peanut Filling) and other highlights include Kai Ho Bai Toei (Fried Chicken in Pandan Leaves),…
Regional Indian Cooking Review and Tali Murghi (Fried Chicken)
Regional Indian Cooking: Simple and Healthy Ayurvedic Recipes, written by Ajoy Joshi and Alison Roberts, highlights the five main regions of India in 120 easy-to-follow dishes. I am sharing a recipe for Tali Murghi (Fried Chicken) and other specialties found in the book include Phanthar Jhole (Bengali-Style Lamb with Coconut) from East India, Murgh Khubani…
Bajan Chicken and Potato Roti
While Mardi Gras is one of the most well-known Carnival celebrations in the United States, festivals are held throughout the world. In the Caribbean, Carnival festivals are actually spread out over the year depending on the country. Barbados is known for their Crop Over which runs from June to the beginning of August and signifies the end of…
China: The Cookbook Review and Chicken with Cashew Nuts
China: The Cookbook, written by Kei Lum Chan and Diora Fong Chan, features over 650 recipes that represent a cross-section of the many cuisines of China in 720 pages. Well-known favorites such Bang Bang Chicken, Deep-Fried Wontons, Hot and Sour Soup, General Tso’s Chicken, Sweet and Sour Shrimp, Lion’s Head Meatballs, Tomatoes with Scrambled Eggs, and…
Csirkepörkölt (Hungarian Chicken Stew)
Pörkölt is a comforting Hungarian stew with a paprika tomato base. This stew is sometimes confused with another famous dish from Hungary, Paprikás. The biggest difference between the two is the lack of sour cream in Pörkölt. It also generally uses boneless, diced meat. I am sharing Csirkepörkölt today with chicken, but other meats are also popular…
Ji Pai (Taiwanese Fried Chicken Steak)
Ji Pai (Dà jī pái, 大雞排) are huge, flat pieces of fried chicken from Taiwan. They are popular as a street food with vendors selling pieces nearly 12 inches wide. Chicken breasts are pounded until they are the size of a steak, coated in flour/egg/sweet potato flour, then deep-fried until crisp. Before frying, they are marinated…
#HelloNaan: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base. Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are…
Yummy Kawaii Bento Cookbook Review and Steamed Piggy Buns
Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids, written by Li Ming Lee, showcases over 160 tutorials to create an amazing assortment of charaben (characters, people, animals) style bento boxes. With the help of detailed instructions and step-by-step photographs, you can learn how to shape your family’s lunch into pigs, bears, sunflowers, penguins, ninjas, ducks, mermaids,…
Cantonese Roast Chicken
Serving a whole chicken during the Lunar New Year symbolizes prosperity and togetherness. For even more luck, use a chicken that still has the head and feet. There are plenty of popular preparations such as steaming or boiling, but this particular recipe uses the Cantonese BBQ method. The chicken is marinated overnight in a spiced soy…
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