This is my own recipe, but I can’t claim it’s an original idea. Curry chicken salad was a popular dish in the 80s and 90s, and I’ve seen many recipes over the years. It was tasty then, and it’s tasty now. Over the years, I’ve worked out the recipe that I like best.
This is delicious any time of year, but makes a great buffet centerpiece for a holiday open house.
These wonderful enchiladas — as delicate and delicious as a French crepe dish — were invented in 1950 at Sanborn’s in the Casa de Aulejos in Mexico City. Suizas means Swiss, a reference to the unusual inclusion of dairy.
This is how enchiladas Suizas are prepared at La Fonda on Main, one of San Antonio’s loveliest restaurants.
This isn’t a last-minute sort of recipe, but you won’t believe how flavorful it is. I am of the opinion that dark meat is objectively better for fried chicken – it can stand up to a lot of heat before it even gets close to overcooked, so you can achieve a deep golden-brown crust and still have juicy chicken. So at my house, we use a whole chicken plus an extra pack of thighs or legs.
This is an old recipe from Cappy’s Restaurant on Broadway, and makes an easy summer lunch or dinner. The jalapeño butter can be made well in advance and kept in the freezer, and would be good on any grilled food.
This is a go-to recipe - a bright, garlicky and fresh-tasting dinner that you’ll have on the table in under an hour. The sauce has a lot of flavor, so you really just need some steamed rice and a simple vegetable to round out the plate.
Here’s an easy version of a beloved Chinese classic. Round out the meal with steamed rice and a steamed or stir-fried green vegetable.
This Nashville specialty was not well-known until recent years. You’ll be amazed at the deep, complex flavor. This is genuinely hot, however. You can adjust the quantity of cayenne to control the burn, but you’d miss something of the experience if this didn’t make you sweat.
A funky, flavorful marinade adds depth and interest to this grilled chicken, which is delicious with Chili-Lime Dipping Sauce and/or Tamarind Chili Dipping Sauce. If you’re going to grill, do it over charcoal!