4 Servings This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress. Print Ingredients 4 4-ounce skinless, boneless chicken breasts, pounded 1/8-inch
• Preheat oven to 400°F. • Juice 1 pound cherry tomatoes; reserve juice and pulp. • Toss the other 1 pound of tomatoes in a couple of tablespoons of extra virgin olive oil and salt to taste. Bake for minutes.
This fiery dish gets a double dose of tandoori-yogurt marinade, before roasting and after, for extra depth of flavor. Serve with rice or naan. Servings: 4 When you scale a recipe, keep in mind that cooking
12 servings Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done. Print Ingredients 1 bunch plus
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. This gourmet grilled cheese stuffed
Ingredients Peanut chutney 1 cup raw peanuts • 1/2 teaspoon cumin powder • 1/2 teaspoon red chile powder • 1/4 teaspoon salt Indian peanutty noodles 8 ounces udon or soba noodles • 2 tablespoons vegetable
Heat the oil and butter in a large non-stick casserole pot. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. over