If you’ve never heard of green garlic before (or scapes, which are kind of similar but are in fact, different), they’re actually pretty interesting. Unfortunately, you probably won’t find them at your grocery store, but you should have better luck at a farmer’s market. Simply put, green garlic is garlic before it has fully matured into a

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While the traditional tabasco (or Frank’s red hot)-based buffalo sauce is good, I prefer what I consider a more interesting sauce. For this recipe, I opted for a tangy, sweet heat in the sauce with one of my favorite ingredients: sriracha. Combined with some other Asian flavors (ponzu–a citric soy sauce–and a dab of hoisin), you’ve got something just as easy to make and far more interesting than straight tabasco/cayenne pepper and vinegar (my two inspirations here).

As for the wings themselves, to me, if you’re making

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Don’t let the simplicity in preparing this dish fool you–the flavor is fantastic and it would fare well if you’re cooking for guests. The chicken is simple–nicely browned, tender on the inside–and the sauce has a rich tang, accentuated by the anisey, spicy notes you get from tarragon (a great foil to completing this sauce). Heck, I could enjoy the sauce straight and could definitely see using it in pasta dishes (if thinned out with a bit of stock). There’s a mix of smooth dijon and the gritty texture you get from coarsely stone ground mustard (which I also

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In this particular rendition, I chose a classic combo: chicken and andouille sausage (compared to a lighter, butternut squash-centric version I did in the past).

A whole chicken is poached to make a fresh batch of stock, then shredded, strongly spiced, fried, and combined with fried, smoky andouille sausage. The stew is thickened with both okra and a nutty, smoky, milk chocolate colored roux. Simmered with a mix of some classic Creole vegetables and spices yields an incredibly intense stew that tastes incredible. The gumbo takes on a nice, almost velvety texture with how thick it becomes–rich, smoky,

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This dish isn’t a quicky–like any other stew, it requires slow cooking and a tough protein that will stand up well to slow cooking. Just like how you wouldn’t make a beef stew from filet mignon (and if you do, please don’t tell me), coq au vin should not be made from an everyday, tender chicken. You want a tough bird that will release a ton of flavor (which is what will give the sauce an incredible flavor) and maintain its form after long periods of cooking, so this is why you would opt for something like a rooster or stewing hen if you have the option (plus, they’re typically cheaper–bonus!). Is it the end

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I really enjoyed this–the burgers had a nice, tangy-but-sweet teriyaki flavor, with a good mix of peppers and light heat to them. The texture, something I was curious about (never dealt with ground chicken before), was also thankfully quite nice. The sweetness to the teriyaki also made it easier to get a good caramelization on the outside of the burgers from the high heat of the grill, which made it that much more enjoyable. The burgers were topped with a surprisingly

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Jambalaya has its roots in paella. The core idea: its a rice dish with a very strongly flavored stock, a hearty mix of proteins (e.g. in my case, chicken, shrimp, and andouille sausage), and a very zesty blend of herbs, spice, and of course, the Holy Trinity (pepper, onion, celery). It sounds deceptively simple–almost kind of plain, but then you smell it and taste it, and its another story entirely.

This was incredibly tasty and surprisingly hearty (for some

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In reality, this is quite simple and that’s why it’s so darn good (but such is barbecue). The chicken is slowly smoked–richly flavorful, crispy skin, and surprisingly tangy from a simple marinade. Plus, whole chicken is the best (I always love a good roast chicken).

What made this different was the sauce glazed on at the end. It’s a simple barbecue sauce, but tinged with a generous helping of Indian flavors–cinnamon, cardamom, tamarind, fenugreek, cilantro, etc. The total combination worked wonderfully and had me licking my fingers clean.

• 1 whole chicken
• Marinade
  • 1/8

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I was originally worried this dish would come out almost too green in color, but instead, the rich, chili flavored stock colored the rice with a fantastic brown/amber that made the other components of the paella really pop out visually (and when it comes to paella, appearance matters since you typically serve it straight from the pan).

Discussions about appearance aside, what about the flavor? The paella was delicious! It had a surprisingly full, earthy, nutty, solid foundational flavor brought by a rich chili-centric stock. The tomatillos added pockets of sweet/sour tanginess while the avocado added nice, creamy relief. The poblanos gave

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So in case you never have had biryani (or good biryani, for that matter), this is a popular dish in many countries with many different styles of preparation. I only know it through Indian cuisine, so that’s the perspective I bring to this. You have long grain basmati rice, cooked like any other rice with a handful of spices infusing the grains for flavor. But this is merely a foundation–not the most

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