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cooking.nytimes.com
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Get Watermelon Plata Tequila Cocktail Recipe from Food Network
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Get Cole Slaw with Pecans and Spicy Dressing Recipe from Food Network
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Make a tasty Tzatziki sauce for all our your classic Greek recipes. With grated cucumber, herbs, lemon, and spices, it’s easily combined in a few minutes and...
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This classic cocktail from Cuba is packed with fresh mint, lime juice, and rum and topped with club soda.
Ingredients: sugar, mint, club soda, lime halved, rum, ice
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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Get Bourbon Minted Fruit Kabobs Recipe from Food Network
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The recipe is a combination of my favorite Fall, well paired ingredients. I recently learned how to reduce beer, for a sauce or glaze. I love it!!! Blue Moon...
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Pomegranate seeds replace tomatoes in this guacamole recipe.