As far as I’m concerned, this is one of the ultimate chicken dishes: quick and easy to make, and thrillingly delicious.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
Sprinkle with lemon juice and serve with hot sauce on the side.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.
I call this dish Persian Shepherd's Pie because, like the British favorite, it's a one-pot meal that's served up in hearty slices.
With a split salmon head, or two, peeking up from a savory miso broth, sinigang with salmon and miso is perhaps one of the most popular variants of the Filipino sour soup.