Peruvian chicken, or pollo alla brasa, gets its bold flavor and vibrant color from two sauces: a garlicky, spiced marinade that coats the meat in a brick-red paste, and a creamy, herbaceous green sauce served on the side for drizzling and dipping. While traditional recipes call for a whole chicken or skin-on, bone-in parts, this … Read more
If you’re serving an array of Indian dishes, having a side dish of raita—right alongside the chutney—is nonnegotiable. A staple of many Indian cuisines, this cooling condiment is a refreshing yogurt dip or sauce that complements everything from weeknight kebabs and parathas to celebration-worthy dishes like biryani or pulao. This raita recipe gets its creamy … Read more
During high school, my group of theater friends and I would, stereotypically, trek to our local diner after an evening performance as it was one of the few places that remained open late into the night. Our go-to order consisted of milkshakes, mozzarella sticks, and a heaping plate of zucchini fries to share. The fries … Read more
Chaat is one of my all-time favorite foods. It can be a snack, a shareable side for game day, or a dinner all on its own. This take on aloo chaat swaps the typical boiled spuds for frozen tater tots that get crisped up and tossed in spice-infused ghee. Using tater tots not only saves … Read more
An American institution shrouded in red-hot mythology, the Buffalo wings recipe that kicked off the game day and bar night staple is hard to pin down. According to one origin story, a proprietor of Anchor Bar in Buffalo invented hot wings sometime in the 1960s. Faced with hungry patrons and a fridge full of chicken … Read more