1Peel and quart potatoes (cut lengthwise) in half. Heat oil and garlic in large skillet (medium high) for 4 to 5 minutes or until garlic turns golden. often. Remove and pat dry.Remove garlic from skillet; add potatoes and cook for 15 minutes until potatoes are golden, turning
1Add chicken, skin side down, to hot oil; brown slowly for about 10 minutes. Turn chicken, skin side up, and season with oregano, garlic powder, 1 teaspoon salt, and pepper. Carefully add wine to skillet.Return potatoes and garlic to skillet.
2Place skillet in 400 degree oven and bake, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juice. Serve with cooked carrots and salad.
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.
Award-winning chef, restauranteur (Anissa, Rickshaw) and cookbook author Anita Lo joins us for the latest edition of Chowhound's Table to Talk to dish about her book SOLO: A Modern Cookbook for a Party of One along with her philosophy around solo cooking. Lo also shares the food parts you should definitely stop throwing out, her new favorite food cities, and how being an LGBTQ chef has changed since she first picked up the knives.