"Tamarind adds its bewitching sharp-and-tangy tones to cuisines across the world; it's a magical ingredient that has the power to cure, quench, and make our mouths pucker (in the best way possible)," ...

It’s summertime here in Los Angeles and that means picnics at outdoor movies, backyard barbecues and…fried chicken. At Button Mash in Echo Park, Nguyen and Thi Tran are serving up their fried chicken ...

Slathering sauces or seasonings over a chicken before roasting may produce a beautiful bird, but it can deliver lackluster flavor. That’s why we prefer to season a chicken under the skin. Sliding ...

When my children were little, the only way they would eat chicken was when I cooked it with a barbecue sauce. And they loved it when I would spoon the sweet mesquite flavored juices over the rice.

2 tablespoons vegetable oil 1 small onion, chopped 2 teaspoons chopped garlic 2 tablespoons tamarind concentrate 1 tablespoon Thai or Vietnamese fish sauce 1 teaspoon honey 1/2 teaspoon Asian toasted ...

Heat the oven to 450 degrees. Line a rimmed baking sheet with foil. In a large bowl, toss the chicken drumettes with butter, hot sauce and 1/2 salt, then spread into a single layer on the baking sheet ...

In a nonstick pan over blazing heat, pour in the oil pan and sear the chicken for about three minutes on each side or until golden brown. Crumble in the chicken cubes, add the turmeric powder, curry ...

Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our favorite new barbecue sauce for chicken wings. 1. Heat a grill to medium (350° to 400°). In a large, wide ...