Print Recipe Arroz con Pollo Votes: 1 Rating: 5 You: Rate this recipe! Course Entrées Occasion Casual Servings people MetricUS Imperial Ingredients Marinade: 2 pounds boneless chicken breast or thigh cut into ¾ inch cubes6 large garlic cloves chopped1 Tablespoon salt¼ cup Fresh Lime Juice¼ cup fresh orange juice¼ cup olive oil1 teaspoon dried oregano½ […]
Print Recipe Broken Barrel’s PEI Mussels Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizers, Entrées Servings serving MetricUS Imperial Ingredients Mussles 1 quart Mussels raw, volume1 Tablespoon Onion diced½ teaspoon garlic minced2 oz Spanish chorizo1 cup coconut curry sauce1 sourdough bread sliceParsley to tastetoasted coconut to taste Coconut Curry Sauce (yield 3.5 pints) […]
Pondicheri’s Kerala Vegetable Stew is a simple vegetable dish you can whip up in about 30 minutes. Our friend Anita Jaisinghani is a culinary wizard in many areas, but her vegetable-focused meals are a treasure. Be sure to check out her brand new website, India 1948!
These ravishing Redfish Tacos will make you feel like you’re enjoying dinner in Cabo! They’re made at Primero Cantina at La Cantera Resort and Spa in San Antonio.
Feast on this Fenugreek Fish from Pondicheri in Houston for a ‘transformative’ twist on dinner!
This Carrot Quinoa Muffin is a favorite at the Pondicheri Bake Lab in Houston.
This Lamb Bean Stew from Pondicheri owner Anita Jaisinghani is absolutely lovely, like an Indian chili.
This is an Israeli vegetarian breakfast specialty! Spicy tomato and pepper stew with four eggs poached into it. The sauce is incredibly flavorful and very Mediterranean…
Curry is a delicious Asian seasoning with an interesting history and multiple uses. This creative curry blend comes by way of Analida’s Ethnic Spoon.
I LOVE these incredible tomatoes! The longer they sit, the better they get! At least one night in the fridge before you eat them is best, although they’re good right away too. I learned how to make these when I took a Bistro Boot Camp at the CIA local campus.
We’re addicted to this soup! It’s lovely with strips of tangy turnip greens floating throughout the warm, spicy broth. Feel free to substitute collards or spinach for the turnip greens if desired.
This might be the most delicious veggie chili you’ll ever consume! It’s especially great for the cold winter months — super rich and super spicy. Make this recipe on Sunday night to enjoy throughout the week or cut it in half to enjoy for one night.