Thai cuisine has a very unique taste, which likely contributes to its worldwide popularity. While many towns now boast at least one Thai restaurant if not more, home cooks who love trying new things in the comfort of their own kitchens can try making their own Thai food. The following recipe for "Chicken With Curry Paste and French Green Beans (Chicken Prik King)" from Katie Chin's "Everyday Thai Cooking" (Tuttle) is a classic Thai dish that works just as well with shrimp, beef or pork in place of chicken.
Travel anywhere in the United States and you're liable to find some delicious cuisine distinctive to a particular region. In Louisiana, Cajun and Creole cooking dominates many a restaurant's menu. Jambalaya is one of the more beloved dishes in Louisiana, where locals know there's a difference between Cajun jambalaya and Creole jambalaya. Creole jambalaya, such as the following recipe from Neal Corman and Chris Peterson's "Virgil's Barbecue Road Trip Cookbook" (St. Martin's Press) includes tomatoes and is a hearty enough dish to serve on its own.
Chicken is a versatile food that can be served in various ways. Many cultures have their own unique takes on chicken, and each of those takes gives poultry a distinct flavor.
While backyard barbecue menus are often dominated by hot dogs and hamburgers, hosts can expand that menu however they see fit. For example, fried chicken is a natural complement to popular backyard barbecue fare, such as potato salad and fresh watermelon.
Grillmasters are always looking to push the envelope and expand their grilling horizons. While standard fare like hot dogs and hamburgers will always find its way onto a backyard barbecue's menu, some grillmasters prefer to try new things and surprise their friends and family members along the way.
Backyard barbecues provide the perfect opportunity for grillmasters to experiment with their favorite foods. Those who want to give grilled chicken a tasty twist can whip up this recipe for "Citrus Recado Chicken Breasts" from Eric Treuille and Birgit Erath's "Grilling" (DK Publishing).
Conventional wisdom says breakfast is the most important meal of the day. But many people find breakfast is also the most bland meal of the day. Those who want to venture off the beaten breakfast path to enjoy something more flavorful than another bowl of cereal can spice things up with this recipe for "Akoori (Indian Scrambled Eggs)," a tasty if somewhat more fiery take on traditional scrambled eggs from Suneeta Vaswani's "Easy Indian Cooking" (Robert Rose).
Turkey is most commonly associated with Thanksgiving. But turkey need not be relegated to just one day per year. The following recipe for "Peppery Turkey Casserole" from Judith Finlayson's "The Healthy Slow Cooker" (Robert Rose) is easy to prepare and delicious to eat.
In spite of its reputation, Indian food is not always spicy. For example, Northern Indian uses cashews to make a sauce that's complex despite its minimal ingredients. Those who love Indian food but want to scale back on the spice can consider the following recipe for "Chicken in Cashew Nut Sauce" from Ruta Kahate's "5 Spices, 50 Dishes" (Chronicle Books).