Hearty, simple, and lovingly rough around the edges, this is exactly the recipe one would not expect to find in Padma Lakshmi's Tangy Tart Hot and Sweet. It's a chicken cooked in a whole lot of Red Stripe beer. It looks like a mess, and I was ready to hate it, but it works.
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Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine, drops by with Serious Heat. Chile Honey Butter on toast In the beginning (back before it was one GladWare commercial after another), I was a raging Top Chef...