An Indian dish — now thoroughly Americanized in our version — made with cubed chicken marinated in spiced yogurt and covered in a yogurt-tomato sauce. Best served over jasmine rice or naan. (But if you can do good naan, you don’t need our recipe for tikka masala, I’m sure.) Continue reading
A very tasty, Indian flat bread. Most recipes call for oven cooked but we fry in here. 🙂 Continue reading
A tasty simmering sauce for beef. Continue reading
Yum. Simply yum.
Breaded fish with a spinach salad. Continue reading
You know – frozen pizza, pot pies, canned soup, ramen noodle packets, mac-n-cheese. What can you do to add nutrition? Continue reading
I didn't mark a region, but I guess this has a middle-Easterny flavor. Delicious and filling. Continue reading
A family favorite. I add the tarragon only if I have it; it's not essential. Continue reading
As requested. Works for most of your basic rices– long grain, short grain, brown, whatever. Don't use wild rice in this one, it cooks differently. Use a regular-sized saucepan unless you're making an absolute ton. Make sure you have a lid that fits. This is the method my dad learned from a college buddy whose parents had a Chinese restaurant. Continue reading
Banana's Foster: Serves Two….has alcohol in it though, although most of it burns off in the cooking process.
(these directions are not exact…we found that measuring them made the dessert not as much fun to make, and depending on the temp of the burner it always turns out a little different each time regardless…
Please be very careful, this is a FLAMING dessert, meaning the alcohol you add flames, making a great show!)