Holiday turkey dinner. Are there words that strike fear in the hearts of cooks more effectively than holiday turkey dinner? Probably not. Turkeys are just not made oven friendly. Add the 17 sides that everyone expects and you have a ridiculous task in front of you. Stop. Think. Why do you need 17 sides? What is the point exactly? Have you ever been to a great restaurant that put 17 sides on the plate?...

Indian curry gravy, hotel style. This is something new. But something old. Probably really old. And the start of something new. And wonderful. For me. And hopefully for you. If you like big, bold curries. If you want curries with a lush sauce that makes your mouth dance. Then this might just be the thing you didn’t know you were looking for. I didn’t know I was looking for it. Until I found out about it....

Masala chilli chicken is loaded with big chilli flavours. Green chillies, chilli powder and masala chilli sauce make this chicken curry one you will not forget. This is not the same thing as the Indo-Chinese version of chilli chicken. It is pure Indian. If that sounds good to you read on. Restaurant style chilli chicken This isn’t on any Indian restaurant menus that I know about. But it should be. It’s really tasty....

Make braised leeks with parmesan. Be a trend setter. Dare to be different. Leeks gets a bum rap. They are the ignored vegetable. Shunned. They’re not an onion, not a scallion, not a shallot. What are they then? “Hmm… They’re big. I’m not really sure. I hear they are good in soup. I think you can put it in a stew? Maybe? I don’t know… What do you do with them?...

Cajun roast chicken. Easy. Delicious. One skillet. It’s perfect for weeknight dinners when you feel the need to eat something new. Something that just hits the spot. Where did cajun go? I’m a cajun addict. There. I said it. Now you know. Somewhere along the way cajun stopped being cool. It was all the rage at one point. Cajun everywhere. You couldn’t go anywhere without seeing blackened fish or dirty rice or a cajun chicken sandwich....

Chicken pad thai makes a great weeknight meal when you are looking for something special but don’t have a lot of time. Forget take out. This is better. And it will be piping hot when you sit down to eat. This isn’t the super funky smelling, fishy pad thai purists fresh from the streets of Bangkok are looking for. But it’s not the super watered down lowest common denominator version either....

If you want to learn how to make Indian curries that taste just like you get in the restaurant, here’s how. The techniques, the ingredients, the recipes. Indian restaurant curry at home. You can do it. If you’ve ever wondered why you can’t make Indian restaurant curry at home, here’s why. The entire internet is pretty much devoted to teaching you how to make homestyle curry. This video should help you get started Start by watching this video....

This Indian restaurant spice mix is a blend of key Indian spices that gives restaurant curries that big blast of flavour. It’s one of the ways restaurants are able to crank out curries in no time. This is about easy. Easy and fast. No measuring a ton of spices every time you make a curry. This is the baseline. The signature blend. Indian restaurant spice mix is about speed Indian homestyle cooking takes a lot of effort....

Jamaican curry chicken with potatoes is a little taste of the Caribbean no matter where you are. Jamaican curry powder, scallions, fresh thyme and habanero or scotch bonnet. All the Jamaican flavours you love in one dish. This is probably the third most famous Jamaican dish. Jerk chicken is number one. Jamaican patties probably number two. And then Jamaican curry. Chicken curry. Goat curry. Fish curry. So good. Caribbean is not Indian You could be forgiven for thinking this is like Indian food....

Rao’s meatballs. If you’ve ever had them you know. Possible the best meatballs ever. These are those meatballs and this is that marinara sauce. The one from the fabled little restaurant in Harlem. The restaurant Madonna can’t get a table at. I’ve been to Rao’s (the copycat one in Las Vegas) and I’ve had the meatballs. They are epic meatballs. Seriously. Tender, moist, flavourful. Rao’s meatballs are possible the best meatballs ever Rao’s meatballs are the best meatballs I have ever tasted....

Turkey noodle soup from scratch is about the best thing you can do with your leftover turkey. Deep turkey flavour, tender noodles and incredible mouthfeel make this version special. There is something wonderful about turkey noodle soup. Childhood comfort food. Feel good food. Magical almost. Puts a smile on your face. And you cannot beat homemade. No way around it. There’s no single killer recipe. No rock your world – this is the best thing ever....

Chicken tikka masala is a restaurant favourite just about everywhere. And you can make it in 30 minutes. For real. Smooth sauce. Well spiced. Layered flavours. Might even be better than you get at your local Indian restaurant. That’s a pretty bold assertion. I know. You can let me know what you think. Curries in 30 minutes This is part of a series. There’s already a masala chicken curry. A madras....

Chettinad chicken curry. Coconut. Bold spices. Curry leaves. And Indian hotel curry gravy. If you want to make something crazy delicious, this is not a bad place to start. There’s something about South Indian food. Something that keeps me coming back. And it’s not just because it’s a change. A change from the formula dishes served at every Indian restaurant in the world. That’s part of it. Can’t deny that. But there’s complexity of flavour here....

In France they serve roast chicken with this unbelievable brown sauce. It’s one of the great roast chicken recipes. French roast chicken is up there with Zuni Cafe roast chicken with bread salad and Marcella’s chicken with lemons. I tried to recreate it at home for years. I had pretty much given up. Then I tried the French roast chicken from Anthony Bourdain’s Les Halles cookbook (he was a chef before he became, well, before he became Anthony Bourdain)....

Grill roasted turkey is a great way to make a smaller turkey into something completely different from your traditional Thanksgiving bird. Something magic happens. The gentle smoke from a charcoal grill permeates the turkey. It’s not a strong smoke like American BBQ. More like something from a wood fired oven. BBQ turkey is too often overlooked. It’s a great way to mix things up. And it doesn’t have to be for special occasions....

This Japadog inspired terimayo hot dog is a hot dog jacked up with home-made teriyaki sauce and Japanese mayo. It’s not like any hot dog you have had before. Never heard of Japadog? Not a huge shocker. It’s a guy in Vancouver with a street cart. A bunch of street carts in fact. Making all sorts of funky Japanese influenced hot dogs. Street food. Every city has it. Vancouver has the Japadog....

If you’ve never had lamb saag, it’s time to fix that. It’s is a nicely spiced lamb curry with spinach, green chilies and cilantro. Just really tasty. I love lamb curries. I like chicken curries too but a good lamb curry is hard to beat. Something about the richness of the lamb against the spices. It all comes together beautifully. And lamb saag delivers. Some people think they don’t like lamb....

Perfectly cooked prawns. Fresh curry leaves. Green chilies. Coconut milk. Are you feeling it? Prawn curry done South Indian restaurant style. Prawn curry just like you wish they served you at your local Indian restaurant. But made in your kitchen. By you. For you. And your friends. Seem like a tall order? Read on. I’ve been asked many times. More seafood please? More fish? This is the start… South Indian prawn curry This is the first prawn curry ever on glebekitchen....

Tomatillo sauce is an easy way to jack up the flavour of roasted chicken breasts. Deglaze the pan with tomatillo salsa and fry it in a bit of chicken fat. Doesn’t sound very good when I put it that way but it is. Trust me. Chicken with tomatillo is a match made in heaven. If you wind up with leftovers, they make great tacos. This recipe all about having things ready before you start cooking....

Seekh kebab are delicious, spicy lamb skewers loaded with big Indian flavours and grilled over open flame. Serve them up with a bit of mint coriander yogurt dipping sauce and you have an appetizer that can eat like a meal. If that sounds good to you, you need to make these. Soon. Who doesn’t like meat on a stick? It’s everywhere. Japan has yakitori. The Turks have shish kebab. South east Asia has satay....