Chicken, water chestnuts, and scallions take a bath in ginger and soy sauce before being wrapped with butter lettuce leaves. Did we mention on the table in 20 minutes?
- 20 M
- 20 M
- 10
About Joanne Weir
Joanne Weir is a James Beard award-winning chef and the host of the PBS series Joanne Weir’s Cooking Class. She’s also the consulting editor-at-large at Fine Cooking and the owner of Copita, a Mexican restaurant and tequileria in Sausalito, CA. Weir is the author of more than a dozen cookbooks, including From Tapas to Meze and Joanne Weir’s Cooking Confidence. @chefjoanneweir
Chocolate, Cinnamon, and Coffee Tart
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
- Quick Glance
- 45 M
- 3 H, 15 M
- 0
Roasted Cornish Hens with Breadcrumb Salsa
For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.
- Quick Glance
- 20 M
- 50 M
- 0