%20Ghazalle%20Badiozamani.jpg)
Ali Liebert
Kelly Mader
Search results
Cooking With Love 2018 - Yahoo Recipe Search
Food.comBBQ CHICKEN FLATBREADS is excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. — I love simple recipes that you can put together with pantry ingredients. But I also love recipes where each family member can customize their serving, and these flatbreads certainly allow you to do that. I’d suggest setting up a pizza bar and letting everyone make their own—which is a nice way to get the night off from cooking, too!Food and WineThe joyful laughter that comes from sitting around the BBQ pit, under the sun, wiping your brow, sipping a refreshing drink is all about the love of food, family and friends, and reverence for the cook. It’s hard not to be dutiful to the person cooking for you, “Is there anything you need?” When I’m the one wearing the cook’s hat, I want something cold, boozy, and delicious. And delicious is what this drink is. It’s the kind of drink that upon first sip seems to stop the sun’s rays in their tracks and makes the breeze feel somehow cooler. That’s called refreshment. Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.Food and WineThe usual Indian way of preparing okra is to cut it into rounds. But when Suvir Saran was seven, he insisted that the family cook slice the okra into wispy strips. The supercrunchy result was a hit and became a family legend; today he serves it at both of his restaurants, Dévi and Véda.In 2018, Food & Wine named this recipe one of our 40 best: Is any other vegetable as polarizing as okra? Much maligned, it definitely falls into the love-it-or-hate-it category, and even the food-loving F&W team has some naysayers. But this method for preparing okra, where it’s sliced into thin strips and fried until crispy, sways even the biggest haters. Melissa Rubel Jacobson, former F&W Test Kitchen associate, says, “I hated okra, but I had never tried it like this before. It was a total eye-opener.” It’s the brainchild of Indian chef Suvir Saran, who first thought to cut the vegetable into strips and not rounds when he was just a kid. As an adult, he took it one step further and incorporated the crispy okra into a spiced salad with crunchy onions and fresh tomatoes.
