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Found 21 results for "chicken"

Indian Butter Chicken

Butter chicken conquered the world for good reason—when done right, it's all silky tomato richness with cream that doesn't mask the spices but carries them. The key is building layers: yogurt-marinated chicken, properly bloomed spices, and tomatoes that cook down into something luxurious rather than sharp.

currytomatocream

main-dish

Chinese Congee

Congee teaches patience in the most gentle way possible. What starts as rice and water becomes something silky, soothing, and infinitely adaptable through nothing more than time and occasional stirring. This is Chinese comfort food at its purest—simple ingredients transformed into liquid embrace.

congeechineserice-porridge

main-dish

Vietnamese Pho Ga

Three hours of patient simmering transforms chicken bones and aromatics into liquid gold. Star anise and cinnamon don't just flavor the broth—they create an entirely new substance that somehow tastes like morning in Hanoi, no matter where you're slurping it.

chickensoupbroth

main-dish

Ethiopian Injera & Doro Wat

Ethiopian dining transforms meals into ceremonies. Injera—the spongy, tangy flatbread that serves as both plate and utensil—cradles doro wat, a chicken stew so complex and aromatic it seems to contain the essence of an entire spice market. This isn't just food; it's cultural immersion that teaches you to eat with your hands, share from common plates, and understand that the best meals happen when boundaries dissolve.

ethiopianinjeradoro-wat

main-dish

Argentine Asado

Four hours over live fire isn't cooking—it's a commitment to doing meat properly. Real asado demands patience: coals that burn down slowly, cuts that render fat for hours, and the understanding that good things happen when you refuse to rush the process.

grillingbeefpork

main-dish

Quebec Poutine

There's nothing quite like stumbling into a corner dépanneur in Victoriaville at 2 AM and discovering they've got fresh cheese curds squeaking against your teeth and gravy so rich it makes you question every life choice that led you away from Quebec. Poutine isn't just food—it's a cultural experience that belongs to the streets, the hockey rinks, and the late-night cravings of central Quebec.

comfort-foodquebeccheese-curds

main-dish

Lomo Saltado

Walk into any restaurant in Lima—from the fanciest spot in Miraflores to the humblest menu del día joint in a working neighborhood—and you'll find lomo saltado. It's the dish that bridges every class, every occasion, every craving. Whether you're grabbing lunch at a hole-in-the-wall cafeteria or celebrating at a tablecloth restaurant, lomo saltado is there, reliable as gravity.

beefstir-frychinese-peruvian

main-dish

Banh Mi

There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.

sandwichporkvietnamese

side-dish

Peruvian Causa Limeña

Smooth potato puree whipped with lime juice and ají amarillo, layered with avocado, tomato, and protein like an elegant terrine—that's causa. The technique transforms humble potatoes into something sophisticated enough for dinner parties yet comforting enough for family meals, proving potatoes deserve way more respect than we give them.

potatocold-dishlayered

side-dish

Preserved Lemons

The first time I tasted preserved lemons, I was completely unprepared. That intensely salty, floral, almost perfumed flavor hit like a revelation — this wasn't just "lemony," it was something entirely different. The rind becomes silky and translucent, the harsh bite transformed into complex umami depth that makes everything it touches sing.

fermentationlemonspreserved

main-dish

Mole Negro Oaxaqueño

Thirty ingredients charred, toasted, fried, and blended into Mexico's most complex sauce—that's mole negro. The depth comes from charring chilies until they're almost burnt, creating layers of smoke and earth that build into something that tastes like ancient Oaxaca itself.

mexicanoaxacamole

appetizer

Vietnamese Spring Rolls

Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.

fresh-rollsvietnamesehealthy

dessert

Thai Mango Sticky Rice

Sweet coconut sticky rice paired with ripe mango sounds simple until you realize how perfect the balance needs to be. The rice should be sticky without being mushy, the coconut cream rich but not heavy, and the mango perfectly ripe. When done right, it tastes like concentrated sunshine.

coconutricemango

travel

Indian Cuisine Guide

Indian cuisine encompasses multiple distinct regional traditions, each with unique spice combinations, cooking methods, and ingredient preferences. Understanding these differences reveals the complexity behind what is often oversimplified as "curry" in Western contexts.

indiatravelspices

main-dish

Moroccan Grilled Sardines

Fresh sardines grilled simply over charcoal with bold Moroccan spices—that's all you need for something extraordinary. The charmoula sauce isn't an afterthought but the star: a fragrant paste bright with cilantro and preserved lemon that could wake the dead and makes even skeptics understand why sardines deserve respect.

sardinesgrillingmoroccan

appetizer

Turkish Cacik

Turkey sits at the crossroads of continents, and cacik reflects that geography perfectly—thicker than Greek tzatziki, more garlicky than Lebanese labneh, with fresh dill that sets it apart from its Mediterranean cousins. It's a cooling dip that understands both Ottoman refinement and Anatolian practicality.

turkishyogurtcucumber

ingredient

Chili chronicles

Chilies provide far more than heat - they contribute distinct flavors, aromas, and textures that vary dramatically between varieties. Understanding these differences allows for better ingredient selection and more nuanced cooking across different cuisines.

chiliesspicesheat

main-dish

Pad Thai

Street-style Pad Thai with tamarind's sweet-sour punch and that perfect wok hei char—that's what happens when rice noodles meet high heat and confident technique. The key isn't just the sauce balance (sweet, sour, salty, spicy), it's the speed and precision of stir-frying everything at exactly the right moment.

noodlesstir-frystreet-food

beverage

Indian Masala Chai

Real masala chai doesn't come from a powder or a coffee shop—it comes from whole spices crushed with intention, black tea steeped with patience, and milk that turns everything golden and rich. This is India's gift to anyone who thinks tea should be more than just hot water with leaves floating in it.

chaiindianspiced-tea

main-dish

Dan Dan Noodles

Found these at a delicious restaurant in Montreal's Chinatown and immediately knew I had to recreate them at home. The secret to proper dan dan noodles isn't the sauce—it's the rhythm. Toss too gently and the noodles stay naked; too aggressively and everything clumps.

sichuanspicynoodles

travel

Brazil

Brazilian food doesn't whisper—it sings, dances, and throws a party in your mouth. From the smoky temples of churrascarias to the açaí stands on Copacabana beach, Brazil approaches food with the same exuberant energy that defines everything else about the country: bigger, bolder, and always with more joy than seems technically possible.

braziltravelchurrasco