NYT Cooking: Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with...
If you’re a Bloody Mary fan, then you’re going to LOVE this chili! I’ve taken all the bold flavors of that popular drink and turned them into a thick, rich chili. It’s a hearty bowl of goodness that will have you begging for seconds. #bloodymary #chili #bloodymarychili #hearty #easyrecipe #groundbeefchili #spicy #slowcooker #crockpot #asouthernsoul
NYT Cooking: An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it’s a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you’ll get the best color her...