4–6 servings This recipe is one of our favorites from Nik Sharma's Season, our October 2018 Cookbook Club pick. Sharma says: "Whenever I make popcorn chicken or fry larger serving pieces, I flavor the
6 to 8 Servings Print Ingredients 1 6- to 7-pound bone-in leg of lamb, excess fat trimmed 3 large garlic cloves, thinly sliced 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh thyme or 1 teaspoons
Author Notes: I love the standard miso marinade but I wanted to make it a little spicier and more interesting, so I added garlic, ginger and some spice. I've used it on pork, fish, and chicken. It's a
Author Notes: Known as siu yuk, this roast pork belly is a classic Cantonese dish. Its characteristically crispy skin is often what separates the best siu yuk from the rest, and can be elusive to obtain.
WASHINGTON — President Trump ordered the expulsion of 60 Russians from the United States on Monday, adding to a growing cascade of similar actions taken by western allies in response to Russia’s alleged
When Marcella Hazan, the cookbook author who revolutionized the way Americans cook Italian food, died in September 2013, The Times asked readers to submit their favorites of her recipes. Many wrote in