This was not only the easiest Indian curry chicken/sauce that I have ever attempted, it was also the most delicious.  Adapted from  [Photo above taken from]


  • 2 large chicken breasts on the bone, each chopped into 4 or 5 pieces
  • 6 cloves of garlic, chopped
  • 2 limes, juiced and zested
  • 1/2 jalapeno, seeds and rind removed, sliced paper thin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp white pepper
  • 1 tbsp coarse sea salt
  • 1/2 small onion, chopped
  • 2 tbsp butter
  • 1.5 cups plain yogurt
  • 2 tbsp ground coriander seed
  • Generous handful of cilantro leaves, chopped
  1. Combine the garlic, lime juice and zest, jalapenos, red pepper flakes, white pepper and salt, and use this to marinate the chicken for at least 30 minutes.
  2. Combine the yogurt, coriander seed, and cilantro, and set aside for later use.
  3. Melt butter in a heavy bottomed pan over medium-high heat, and cook the onions until slightly caramelized.
  4. Add the chicken pieces and brown well.
  5. Add the yogurt mixture to the chicken, and mix to combine.
  6. Put the lid on and simmer for another 5-7 minutes, until chicken is cooked through.
I served this with toasted pita bread,  but it would also be good with some rice to sop up all the juices.  The combination of the citrus juice and the yogurt makes the sauce curdle into little tiny bits, which may sound weird but is actually flavorful and cheesy.  If the thought of curdling sauce makes your stomach turn, then make this alteration for a more creamy sauce: make sure that the chicken is fully cooked, turn off the heat, then finally add the yogurt mixture and stir to combine.

My favorite way to eat clams!  In the summertime, hot off the grill, juicy, salty, buttery, and sharp.
Adapted from Ina's recipe.


  • 1.5 cups coarse bread crumbs, toasted if possible
  • 5 cloves garlic, minced
  • 4 tbsp. olive oil
  • 2 lemons, juiced and zested
  • 6 sun-dried tomatoes, chopped fine
  • 1/2 cup chopped basil leaves
  • 1/4 cup pine nuts, toasted if possible
  • 1/2 tsp. kosher salt
  • 1/4 tsp fresh ground black pepper
  • 24 littleneck clams
  • 3 tbsp. melted butter
  1. Fire up the grill
  2. Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a LARGE serving bowl and set aside.  Bowl needs to be roomy enough to toss the clams in.
  3. Place clams in 1 layer on the hot grill and allow the heat to open the clams.  They will open gradually for about 5 minutes, then pop wide open when done.  Using tongs, remove the clams being careful not to lose the liquor, and place them in the bowl with the bread crumb mixture.  
  4. Drizzle everything with melted butter, toss together, and serve hot.


Dough kneaded in the bread machine, hand-shaped into round loaves, then baked in the oven with olive oil brushed over the top and sprinkled with rosemary and kosher salt.

...aka Hasselback Potatoes are crunchy, crispy, garlicky and salty at the top, and then fluffy and soft at the base.  Too tasty to be this easy!


  • 2 lbs. ground chicken
  • 1/2 cup bread crumbs
  • 1 small red onion, chopped
  • 4 cloves garlic, minced
  • 3 green onions, cliced
  • juice of 1 lemon or lime
  • 1 tbsp. soy sauce
  • 1/2 tbsp. sesame oil
  • 1 tbsp. ground coriander
  • 1/4 tsp. fish sauce
  • 1 tbsp. Montreal steak seasoning
  • 1 tbsp. garlic chili sauce
  1. Gently combine mixture and form into patties
  2. Heat a grill pan on medium high heat and cook patties for 3 minutes on each side, until no longer pink.
  3. Serve as a sandwich or break patties into pieces and throw on top of a salad.

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