Murghi Aloo ka Salan (Pakistani Chicken and Potato Curry)
I love Pakistani foods. They tend to combine the best of Indian sub-continent flavors with western (Arabic) influences. And heat (at least not for heat’s sake) is much more manageable for the Western palate. At home, it seems Kat lost…
Afghani Chicken Korma
This recipe is derived from my red meat (gosht) korma, The main differences are in cooking, and primarily fewer tomatoes. I might do a version down the road that’s wholly tomato-less, but I find the tomatoes add a nice flavor…
Libyan Inspired Fried Chicken (Dajaj Maghli)
Fried chicken has become popular in Libya since the fall of the Ghadaffi regime, much of it in the American (KFC) style ~ King Chicken, Uncle Kentaki, etc ~ that had been banned before. I pieced this recipe together partially…
Macroona Imbakaka (Libyan Chicken and Pasta)
Seems like most people say “this is Libya’s quintessential dish” which usually means “I can’t tell you mom’s recipe under penalty of death”, but here we are, and it’s not my mom. So… Call it North African/Italian fusion in a…
Pancit Canton – The Real Deal
Filipino cooking is really cool. Probably because of their history, there’s a unique and wonderful blend of flavors that often encompass the globe. And, a resourcefulness to make the best out of what they have at hand. Pancit is a great example, and one…
Easy Creole Grilled Chicken Sandwiches
It’s Labor Day, it’s getting late, but you want to close off the weekend with a BBQ. That’s what Americans do, right? Put meat on fire. Grunt. Huhrrrr Dinner. At the same time, it’s Monday, and it’s been a long…
Cheater Cordon Bleu
This one is easy awesomeness. There’s bacon, there’s minimal work, there’s nommage. How could that be anything less? As the title suggests, it’s an easy variant of a Chicken Cordon Bleu, but in all reality it’s an improved version. Everything…
What’s better than fried chicken? Italian fried chicken! (aka Chicken Parmigiana)
I’m not going to lie – I cheat a little on this recipe. Given everything that’s involved, it’s just not worth making my own sauce. And really, any time sauce is baked, I’ve never seen an appreciable difference. I mean,…