This combination of crispy sweet potato fries, spicy chana masala chili, melty cheese, spicy green chutney, and cooling yogurt hits every note perfectly.
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Note that a Gibson is a Martini with a pickled onion instead of an olive as garnish.
Luke Meinzen likened cooking these classic half-moon-shaped pies to "herding miniature manatees in a hot-oil sauna." We traded lamb for the mutton and scallions for the wild leeks in these hearty little pastries that have been eaten by Mongolian nomads for centuries.
Even the gastronomic wizard who invented this recipe calls the name gimmicky, but who cares? The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert with an almost ethereal lightness.
The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.
Scott Winkelhausen of Rhome, Texas, writes: "The following wrap is great for entertaining. I serve it with my favorite salad or chips and a nice glass of Sauvignon Blanc or a Margarita. The curriedaïoliis also good on chicken or roast beef sandwiches."
