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When I think of Zak, I think of amazing food and rock and roll music. His dynamic South Asian cuisine is remarkable. Meat, spices and vegetables ar...
Fried chicken in Japan is called karaage (ka-ra-ah-geh), and can be found everywhere, from roadside izakaya, to convenience stores, to Friday dinn...
The Blue Grass N12 spice blend is a tribute to Southern American cuisine, which is known for its slow-cooked deeply flavored dishes. The team at Di...
This blend is great for dry marinating a whole rack of lamb before roasting it; serve it with yogurt sauce made with a pinch of the blend. It also ...
Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio he...
I love the simple idea of seasoning a chicken and barbecuing or roasting it on a can of your favorite beer; the result is a very juicy and deeply ...
Light and flaky white-fleshed fish make a brilliant kofte, especially when simmered in our take on chraime, traditionally a Sephardic sauce usually...
One of my favorite value cuts of lamb, this pint-size sister to beef’s brisket-plate-flank is stellar on the grill. Pressure tenderized, then rubbe...
Thank you to reader Monica Kohler for this great tomato bread packed with spices. "Makes 2 loaves so that I don’t have to bake it more than once a ...
Seamus Mullen, the chef at Tertulia, is the person who's taught me the most about Spanish food. I love his pure, clean approach to cooking, and the...
Growing up I ate a lot of soft eggs, at my mom’s house it was often tamago kake gohan (raw egg over hot Japanese rice), at my dad’s strammer max (a...
This time of year I look for excuses to turn on the oven and enjoy a warmer kitchen in the evenings. This dish is one for busy nights where all I w...
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