If you want to learn how to make Indian curries that taste just like you get in the restaurant, here’s how. The techniques, the ingredients, the recipes. Indian restaurant curry at home. You can do it.
If you’ve ever wondered why you can’t make Indian restaurant curry at home, here’s why. The entire internet is pretty much devoted to teaching you how to make homestyle curry.
Chili is a funny thing. Everybody’s got a recipe and no two are alike. Some focus on the chilies. Some on the meat. Some have beans. Some don’t. Some are closer to Mex. Some are definitely Tex. Some taste like spaghetti sauce with a bit of grocery store pre-fab mystery chili powder thrown in. Some I get. Some I don’t. This black bean chili is one I get. I hope you get it too.
Beef, mushrooms, white wine, cream and a bit of dijon mustard. Steak with mushroom cream sauce is a classic restaurant dish. Shallots lend a hint of sweetness countered by the bite of dijon. Nicely balanced against the earthiness of the mushrooms and steak.
Neapolitan lasagna is a delicious baked pasta dish made with a rich rag and fresh mozzarella. It is a lasagna for when your regular lasagna just won’t do.
Braised lamb shanks. Meltingly tender, rich, delicious. And hard to mess up. Browned meat, aromatics and stock. Simmer gently for a couple hours and you have a meal worthy of a special occasion. Slow food is good food.
The French make a version of shepherds pie they call it hachis parmentier. Leftover stew topped with whipped potatoes loaded with egg yolk and gruyere. Stew, potatoes and cheese. Genius.
There’s a secret to perfect BBQ back ribs. One that will get you awesome ribs every time. Every time. It’s not hard. Internal temperature. That’s it.
Pan fried pork chops. The right chop, a hot pan, a few minutes in the oven and a quick pan gravy put a weeknight staple on the the table in 20 minutes or less.