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Entries tagged with 'turmeric'

Grilling: Chicken Keema

Grilling Joshua Bousel 7 comments

Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat. More

Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen'

Serious Eats Kate Williams 5 comments

For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird. More

My Thai: Grilled Turmeric Chicken (Gai Yang Khamin)

My Thai Leela Punyaratabandhu 1 comment

This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however. More

Grilled Turmeric Chicken (Gai Yang Khamin)

Serious Eats Leela Punyaratabandhu 5 comments

This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however. More

Daily Veg: Okra with Green Papaya at Neerob, the Bronx

New York Chris E. Crowley Post a comment

At Neerob (reviewed in whole here), fish takes center stage. But not to the neglect of vegetables, which often appear in simpler guises. One of the best is their okra with green papaya ($3), a great gateway dish for those who have been turned off by the vegetable's notorious sliminess. More

The Secret Ingredient (Turmeric): Moroccan Lamb Tagine with Turmeric, Onions, and Olives

Serious Eats Kerry Saretsky 3 comments

Turmeric, along with cumin and cinnamon, gives intense flavor and color to this Moroccan tagine of lamb shank, caramelized onion, and green olives, served over a bed of fluffy couscous. More

The Secret Ingredient (Turmeric): Maman's Yellow Peas and Onions

Serious Eats Kerry Saretsky 6 comments

Green peas are tossed with sweet, soft onions and pungent, earthy turmeric toasted in olive oil. Simple, bold flavors that make an impression. More

Dinner Tonight: Salmon in a Bengali Mustard Sauce

Serious Eats Nick Kindelsperger 3 comments

Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before. More

Turmeric-Coconut Chicken and Rice

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] This is not your typical chicken and rice dish, but it may be my new favorite. The chicken is cooked two ways: first braised on the bone in rich coconut milk, steeped in turmeric and chile; then... More

Spice Hunting: Turmeric

Spice Hunting Max Falkowitz 19 comments

Done right, turmeric an ingredient that can change the way you cook ethnic food. The aroma is intense: earthy, pungent, redolent of dried citrus peel and dusty streets soaked in sunlight. The flavor, though subtler, warms the tongue, the missing link between black pepper and chile. After tasting the real deal, one automatically understands why the food of over a billion people is stained with it. More

Cook the Book: Lemon and Goat Cheese Ravioli

Serious Eats Caroline Russock 3 comments

This recipe for Lemon and Goat Cheese Ravioli is one of the most vibrant recipes in Plenty, both visually and taste-wise. The fresh pasta dough includes both turmeric and lemon zest, hence the bright, beautiful yellow. Once rolled out (surprisingly simple thanks to Ottolenghi's food processor dough method) it's stuffed with soft, mild goat cheese given a little kick from red and black pepper. More

5 Spices You Need to Start Cooking More Indian Food

Geetika Khanna 24 comments

I have said the following a thousand times: Spices are what attract people to Indian food and also what scares them away. When you see a recipe with a list of 20 ingredients, you might flip the page and decide to make a simpler recipe. I would like to propose that if you buy five spices—along with ginger, garlic, onions and tomatoes—you can make a decent Indian dish. Here are the five essential spices. More

Yard-long Beans with Kabocha and Coconut Milk

Serious Eats Chichi Wang 2 comments

Read more about yard-long beans ยป [Photograph: Chichi Wang]... More

Fresh Turmeric

Alaina Browne Post a comment

I've never seen fresh turmeric before, which is probably why I hadn't realized it's a rhizome in the ginger family.... More

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