1pre heat oven to 370, season chicken with grama masala and chili poweder
bake in oven for 30 min.
2in sause pan, cook onion and shallots untill translusent. Add ginger/garlic, chili powder, cumin. let set in for 2 min,. Add yogurt, 1/2 and 1/2 and tomato puree
3pull apart chicken and add to sause. cook untill the chicken is done.
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Acclaimed Chefs Joanne Chang and Karen Akunowicz meet rising-star Brian Moy for a tour of his restaurants, to trace the evolution of this iconic neighborhood.
The taste of Malort has been described as baby aspirin wrapped in grapefruit peel, bound with rubber bands and soaked in well gin—so why do Chicagoans claim to love it? Read more.
The secret to this amazingly simple and delicious grilled shrimp recipe from Chicago chef Stephanie Izard is the onion-and-shrimp-paste butter that’s spooned on just before serving.
Butter has been eaten for thousands of years. Yet, spreadable butter wasn't available to consumers until the early 1990s. Spreadable butter keeps a soft texture even during refrigeration. It's perfect for breakfast items like toast.
This Basic Butter Cookie Dough alone bakes up a delicious cookie, but combined with the four variations, you have all you need to create a fabulous Christmas cookie platter.