Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.
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A list of all the recipes Chiyo Ueyama has tested.
Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.
Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
The real deal, this Indian curry made with paneer, tomatoes, and cream sauce is met with the approval of both kids and adults.
Quick and easy to toss together with all the flair of a French woman slinging a scarf and instantly seeming elegant with ease. Which is exactly how we like our salads.
This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.
Chicken thighs are coaxed to incredible taste and tenderness in this stew that sneaks in root vegetables bathed in beer. Simple to make. Complex in taste. Unforgettable all around.
“The epitome of success.” “Simple yet elegant.” “I definitely will be making this again and again.” That’s what folks are saying about this recipe. Sorta makes you forget it’s healthy.
This graham cracker recipe has it all over store-bought crackers. No contest. And a glass of milk on the side doesn’t do any harm.
You’ll feel as if you’ve created something worthy of The Great British Baking Show when you toss together these nuanced curry-filled pastries.
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.