The award-winning restaurant, Darjeeling Express, began as a dinner party with friends; Indian food lovingly cooked from family recipes from generations past. In her book, "Asma's Indian Kitchen," Asma reveals the secret to her restaurant success, her immigrant story, and how food brought her home. Let's explore the story and the food together, starting with saffron-hued Chicken Chaap.
Here's something quick, easy, and versatile for you. This Bon Appétit recipe for the crispiest cast-iron chicken thighs has become one of my go-to's for easy weeknight cooking. Store extra chicken thighs in your freezer, and you're already halfway to a meal that feels elevated and special.
When we escaped to the cabin in the woods, my goal was to cook for the sake of cooking, to enjoy the process and to revel in slow meals. Since the cabin kitchen was on the smaller side, and since our plan was to sequester ourselves in coziness, I had to be more intentional, more prudent. Each ingredient needed to flow from one meal to the next. Tacos are a great decoy for leftovers.
Next up: Lunch from my Cabin Menu for Two. Little did I know how fitting this recipe would be for our stay at the Beaverdam Cabin. Founders James “Jimmie” Stoughton and his sister, Louise Maust, were known for their delectable chicken salad sandwiches and angel food cake.
In honor of Black History Month, this is my own humble nod of gratitude for the history the black community built and enriched. This is my own nod of gratitude toward the immigrants, who like my grandmother's family came to America and worked harder than anyone, planting their traditions into American soils. It's a nod to those who were here long before any of us, who valued the many resources this beautiful chunk of land had to offer.