The latest book from Food & Wine, Quick from Scratch Chicken Cookbook ($25), might be dedicated entirely to chicken, but it is by no means boring. We all know that chicken is a wonderful lean protein, but cooking a boneless, skinless breast can become awfully dull. This cookbook is the antidote to monotonous chicken. With lovely photos accompanying every recipe, it is easy to become inspired Read more

As much as I love making turkey burgers and Italian sausage skewers, right now I'm craving something a little exotic, so tonight I'll be lighting up the grill for a portable version of a South Asian favorite: tandoori chicken. In this contemporary rendition, I'm using the tandoor's trademark spices — such as cumin, cayenne, and ginger — but since I don't have a clay oven to call my own, I'm Read more

Over the past few years, Indian food, much like Vietnamese and Korean cuisines, has made giant strides in the landscape of American cuisine. No one can speak to this more than chef Sachin Chopra, the creative force in the kitchen at Bay Area restaurants All Spice and Arka (where he's chef-owner and consulting chef, respectively). Chopra, who was recently named one of the four new chefs to watch Read more

Even after tearing through tandoori-style chicken burgers yesterday, I've still got a hankering for foreign flavors. I don't have too much time to dedicate to dinner tonight, but I've discovered a recipe that satisfies my spice quotient — and makes use of my leftover chicken thighs. There are few entrées that engage the senses quite like Peking duck, with its shimmery, crackling skin, which Read more