Blanch in salted boiling water, until almost cooked, then submerge in ice-cold water. Add the chips to the hot oil and, when cooked and crispy, drain on paper towel and season with salt. To serve: ...
Heat the oil in a wok and add garlic. 2. Stir-fry till a light brown and add the chicken and saute till well coated with the oil. 3. Add the sauce ingredients and bring to a boil. 4. Lower the heat ...
This one had a sneaky flavor booster—Dijon mustard. I know Dijon sounds like it would be out of place here, but trust me: It adds just the right amount of tang to the sauce and sets it apart from ...
Chef Mourad Lahlou plays up the warm spices in this Moroccan-inspired date cake, served with a dark, sticky caramel sauce. This fantastic ... But this ingredient shines in baked goods, acting ...