Pairs with mojitos!
red bell pepper
Since the sauce is hearty and chunky, it’s perfect to make in the slow cooker. While any part of the chicken works great, Gina Homolka prefers to use skinless chicken thighs that are still on the bone. The chicken comes out so juicy and tender, and the bones add flavor to the sauce.
It’s tempting, on Thanksgiving, to put out a platter of cheese and crackers and be done with it. But why overwhelm people with rich nibbles? Offer up this (lighter!) easy make-ahead instead.
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
My dear friend and amazing chef Alon Shaya invited me along on a trip to Israel with the equally amazing chefs Mike Solomonov and Ashley Christensen. Preparing for the trip, I wanted to research the Holy Land and its food, so when I hit the ground, I had a grasp on what I could expect. […]