uzbek plov

Traditional Uzbek Lamb Plov (Pilaf)

Plov (pilaf) the king of Uzbek cuisine is served as a wedding feast and during all major celebrations as well as within the family circle. Dishes made of rice are known almost in every country of the region, but the Uzbek Plov, the recipe for which was created in ancient times, is claimed by locals to be a masterpiece of culinary art. It was handed down, not only from generation to generation, but from merchant to merchant and traveler to traveler, along the Great Silk Road.

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kale soup

Hearty Portuguese Kale Soup

There are so many reasons to love this soup; added protein-rich chick peas, carrots, celery and tomatoes make it more substantial and tastes even better on the second day. This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. I had planned to make this healthy soup last night before I knew temperature is going to be in the single digits for much of the day.

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roasted chicken with potatoes

Roasted Chicken with Garlic, Onions and Potatoes

Talk about a one-pan wonderA mouthwatering medley of potatoes, onions and garlic tossed in a mixture of everyday spices with olive oil and fresh rosemary. This Crispy, tender roasted chicken with veggies makes an easy weeknight meal! Only 15-minute preparation and an hour of roasting time in the oven— as this dish cooks you have plenty of time to get organized for next morning…or relax with a glass of wine.

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sweet and sour pork

Sweet and Sour Pork Spare Ribs ( tangcu paigu)

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is a classic style of preparation enjoyed across China. Originated in Jiangsu’s Wuxi, the flavor sweet and sour, or tangcu, exists in all China’s major regional cuisines. Depending on the region, tangcu is prepared differently, and the method used to achieve the dish’s color varies as well.

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chicken kathi roll

Chicken Kathi Roll (Chicken Frankie)

Kathi Rolls are one of the oldest Indian street foods. Savoury barbecued meats or veggies rolled into Indian flat bread, layered with egg, rolled up into parchment paper, twisted at the end and served. Kati Rolls or Kathi Rolls were first introduced by “Nizams of Kolkata” a famous joint that sold kebabs and parathas and other Mughlai dishes in the heart of the city in 1930’s. Since then the kathi rolls are one of the famous Indian street foods.

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