A simple recipe for spicy Aloo Gobi, but instead of using potatoes I swapped in Gnocchi
A twist on an after school snack that features chicken tikka masala and is wrapped up in naan bread.
Shrimp and grits inspired Laksa, a spicy Malaysian coconut stew. The grits are cooked in coconut milk and topped with shrimp in a homemade laksa paste.
Chicken skewers brushed on the grill with a sauce inspired by a Persian stew called fesenjan, and topped with walnuts, pomegranate seeds, and parsley.
Indian spices in a chicken cheesesteak with lots of hot sauce and some crunchy cauliflower.
Lamb is marinated in a middle eastern yogurt mixture and skewered with fennel and carrots. Serve these over simple rice or noodles for an easy grilled meal.
A play on Italian Wedding soup but with Polish ingredients like beet and spaetzle
Three juicy delicious burgers that have beer in all of the ingredients!
These chicken wings are inspired by the Persian chicken stew fesenjoon. It is flavored with pomegranate and walnut.
These grilled boneless rib sliders are extra amazing because of the grilled bread they are served on.
A recipe from Pok Pok where fish is rubbed in a fresh and spicy curry paste, wrapped in a banana leaf, and thrown on the grill.
You guys know I love to make twists on the burrito from all over the world. There are even some good versions in Stuffed! The key to making this work is not just slapping a bunch of exotic ingredients into a tortilla, you really have to take the time to replace all of the burrito staples like rice, beans, meat, and salsa. This week Mandi and I made an incredibly tasty Persian take on the burrito. For the rice, we used a sour cherry rice complete with the crispy bits Persian rice is famous for. In place of beans, we used lentils. The meat was a classic marinaded chicken, salsa was a Persian tomato-cucumber salad, and for sour cream, we made a yogurt sauce.