Trinidadian Chicken And Rice Recipe

Fragrant and spicy pelau from the Caribbean
Jul 16, 2014 4:00 pm
Trinidadian Chicken And Rice Recipe

It's hard not to love Caribbean food with its diverse roots, flavors and techniques. It's also not hard to make at home, thanks to Caribbean Potluck, a new cookbook from chefs Michelle and Suzanne Rousseau. Recreate favorite recipes from their childhood, restaurants and renowned catered parties. Start simple with easy, flavor-packed chicken and rice.

Blackened Okra With Red Rice Recipe

Crispy, spicy okra for a hearty Meatless Monday
Jun 2, 2014 12:00 pm
blackened okra recipe
Photo: Paige Green

When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don't have to be vegan to enjoy it. It's light, healthy and can be pretty easy to make. Blackened okra with red rice is an instant winner for any occasion. The recipe, after the jump.

8 Ideas For Dinner Tonight: Whole Grains

Hearty, healthy grains for a more filling dinner
Sep 9, 2013 4:30 pm

Tonight, we're all about feeling full without being weighed down by a ton of food. The key: whole grains, like bulgur wheat, barley, farrow, brown rice, whole wheat pasta and quinoa. Start your week off right with a big serving of fiber-rich grains, including dessert! That pantry full of pasta will still be there tomorrow. 

      6 Ideas For Dinner Tonight: Ginger

      Bold, spicy ginger-spiked dishes to punch up dinner
      Sep 8, 2013 12:00 pm

      Looking for a cheap, effective, healthy and calorie-free seasoning to liven up dinner tonight? Grab a hunk of ginger, peel it using the easiest trick ever, and grate, mince or otherwise incorporate it into a dish for big, bold, Asian-influenced flavor. Here are 6 recipes featuring your new favorite ingredient. Spicy!   

          How Do You Grind Whole Spices?

          Toss your stale old pre-ground spices forever
          Apr 22, 2013 1:31 pm

          Spices do not grow pre-ground in jars on their respective trees and whole spices are not simply for mulling wine, although that is definitely one of the best uses of them. They're for grinding in your spice grinder, which is another way of saying "your other coffee grinder you only use for spices." Two of the same appliances taking up precious space in your kitchen? Definitely. Here's why.

          Happy New Seasoning Day! Sumac Brightens Up Your Lunch

          A citrusy seasoning replaces "oppressive" lemon
          Nov 9, 2012 12:31 pm

          Everyone knows someone whose delicate taste buds can't tolerate high-acid foods like pineapple, kiwi and citrus — specifically lemon and lime. It's not an uncommon occurrance, highly acidic foods are just that. Acid "brightens" up food, sharpens the edges, makes it pop. Food that isn't bright is dull. Thankfully for all you dullards out there, there's sumac, a seasoning from the Middle East whose bright, lemony flavor won't hurt your tongue a bit.

          Chili Con Carne: The Anti-Recipe

          Part 1 of the blueprint for chili mastery (updated)
          Jan 18, 2012 2:01 pm
          how to make chili con carne

          Chili con carne is perhaps the simplest single pot stew, the quintessential campfire cuisine and the original tailgate meal. Before the days of brats and beer koozies, 19th century Chili Queens of San Antonio stewed it in open air wagons while mariachi minstrels entertained stockmen, soldiers, rounders and prowlers.

          Let's Talk Mustard

          Admit it, mustard's bite hurts so good
          Dec 23, 2011 12:31 pm
          whole grain mustard

          This cannot be said of many condiments: some things are not worth eating without mustard. I say this only because it's true. If you don't like mustard on your ballpark dog, there is something awry with your taste buds, and maybe brain.


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