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NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chi
This gumbo, sometimes called green gumbo, is often dubbed the king of the gumbos. Sometimes made with a roux, sometimes not, it's always made with assorted greens.
This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give
