If Mexican colonists laid down roots among the Old World delicatessens of New York City, I like to imagine that this is the taco they’d cook.
With the crunch of the cornmeal crust and kick of the Jamaican spice blend, this chicken is brimming with flavor and texture reminiscent of the much more time-consuming traditional Jamaican jerk marinade and fried chicken.
Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.
My version of Polla alla Diavola
Chow mein made from scratch using all fresh ingredients, including frying up my own crispy noodles.
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.
Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.
What you need:
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.