Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood.
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Amy Thielen's recently released cookbook, The New Midwestern Table, has more than a few recipes involving cabbage. Most are simple, familiar preparations—steamed, simmered, and slawed. But one rendition caught my eye: A crisp, sautéed version flecked with poppy seeds and scented with ginger sounded light, fresh, and a flavorful contrast to a hearty hotdish or roast.
Chicken Ghee Roast has nothing to do with an oven, but 'roast' is a term that is used quite loosely in the south of India to describe a dry dish which uses more of a braising technique. The ghee adds huge amounts of flavor to this dish which is simply finger-licking awesome.
I don't cook with dried lentils often, but every time I do, I vow to use them more. A legume just like beans, they're a cheap, healthy, low-fat source of protein and fiber--but unlike beans, you don't need to plan...
The secret to the dish is the ghee, a clarified butter that is rich, nutty, and addicting. It's also, unfortunately, the one step that takes the longest. I have seen it sold in big jugs at Indian supermarkets, but I...