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Poultry Marinade
Stir-Fried Shrimp with Okra and Lime
Here, the juices exuded by the okra (its sliminess, if you prefer) combine with the sugar, lime juice, oil, and butter to produce a simp...
Chaat Masala
There are dozens of spice blends, perhaps hundreds, in India, including this one, which Suvir favors and I came to love. It’s call...
Garam Masala
This is a version of the most common type of garam masala—the antecedent of “curry powder” —used throughout nort...
Grilled Quail with Bitter Greens Salad
Gary’s Poultry Marinade will improve any bird, but quail, with their very slight gaminess and delightfully dense meat, seem to hav...
Sauteed Chicken with Green Olives and White Wine
I actually cooked this in a skillet over a grill, since Gary already had the grill going for his quail, but it’s truly a stovetop ...
Fast and Easy Shrimp “Paella”
José protested repeatedly that my dish was “an arroz, not a paella,” the distinction in his mind being that paella mu...
Tandoori Shrimp
Suvir does a great job of taking Indian street food and making it appeal to everyone. This is a spectacular example of this, a combinati...
Crispy Okra Salad
I love this salad (called Kararee Bhindi in Hindu) of very thinly sliced (julienned) fried okra mixed with onions, tomatoes, and seasonin...
Mushroom and Chicken Paella
During the hour José and I spent around his huge paellera—a paella pan—he made a number of outrageous claims. A certa...
Mark says his culinary "secret" is olive oil and garlic — not, as one of his viewers suggested, anchovies and butter
