Beef rogan josh is one of the first Indian curries I ever learned to cook. I got it from Madhur Jaffrey’s first book and I thought I was the cat’s meow. People raved. It became a house favourite. It was pretty good. But this is better. Much better. Beef rogan josh is slow food You can’t rush this rogan josh. No way. Homestyle curries take time. Beef takes time. But it’s time that makes it all come together....

Nam prik pao is that wonderful, earthy chili sauce that you see on the table of just about every Thai restaurant. It is not crazy hot. Just has that magical blend of onion, garlic, chili and fish sauce. Perfect for adding a little zing to so many dishes. Use it with rice. With rice noodle dishes. In soups. Thai chili paste brings a little something to whatever you use it with....

Truly great turkey gravy starts with incredible turkey stock. And this is how you do it. Roast turkey is a classic North American holiday dish. It’s the toughest one though. Brine your bird. Cover it with tin foil. Butter under the skin. Roast it in pieces. Stand on your hands while the turkey roasts. Wear a yellow tie. Lot’s of advice out there on how to make a decent bird....

There’s something happening. Something awesome. Indian pizza. Stop right there. Think. Think butter chicken pizza. It’s as good as you imagine. Be happy. It’s amazing. And you can make it. Desi pizza. It’s a thing. Tandoori chicken. Butter chicken sauce. A little red onion. A few green chilies. Mozzarella. And crust. Pizza. With sledgehammer flavour. A little bite. A little spice. And tandoori chicken. Just. Crazy. Good. My name is Romain and I have a problem I’m a pizza junkie....

Chicken tikka. Boneless tandoori chicken. Bite sized even. What’s better than that? Seriously. How can you not want to put that in your mouth? I cannot resist chicken tikka. I have zero will power. My name is Romain and I have a problem. I make it. And it winds up in my mouth. I make extra to be sure. And I still run short. All the time. I like it in curries too....

Kachumber is a great Indian salad waiting to be discovered. Tomatoes, cucumber, onions and the bright tastes of cilantro and mint kicked up with a little green chili. Like a Greek salad jacked up with Indian flavours. Perfect counterpoint to a curry or two. You see bad versions of it at Indian lunch buffets. That’s probably what’s holding it back. It’s a great combination that’s worth trying out. Kachumber salad is something you need to try It’s a simple salad really....

Pork piccata is a great alternative to the more obvious chicken piccata. It’s easier to prep. It’s less likely to dry out. And it has more flavour. What is not to love here? Does the world need another chicken piccata recipe? I’m pretty sure not. And yet, here I am doing it. I justify it to myself because I have two observations to share. One – why so much lemon? I see recipes with the juice of two lemons....

Pizza. A little bit of food magic. I think anyway. A few simple ingredients. Some heat. A culinary miracle happens. Tandoori chicken pizza takes that magic up a notch. I don’t really understand my love of pizza. It’s my kryptonite. I will eat pizza when I’m full. Any pizza without pineapple on it anyway. I know. It’s wrong. But I can’t help it. It’s a sickness. A wonderful, wonderful sickness....

Without the truffle this soup is called potage parmentier when served hot and vichyssoise when served cold. I don’t think it has a name but truffled leek and potato is completely over the top. I just don’t understand why people don’t make more soup. People always love it. And it’s way easier than doing an appetizer plus you can make it ahead of time. Drop the appetizer from your menu and slide in a soup....

Vindaloo chicken wings. It had to happen. Ultra-crispy wings in a spicy vindaloo inspired sauce. How can you not want that? Not enough to get your attention? There’s a crazy tasty dipping sauce too. This is just good living. Stop for a second. Think about it. Chicken wings. Vindaloo. Put those together in your mind. Vindaloo chicken wings. I can’t stop eating them. This is not Indian. Not fusion either. It’s Indian-ish....

Indian slaw. A big mess of creamy wonderful. Cabbage. Jalapeno. Onion. Tangy spiced yoghurt mayonnaise dressing. Nothing not to like. Except this isn’t Indian. Not authentic. Not even a little. Indian-ish I’ve been thinking lately. There’s this class of recipes. Doesn’t quite fit. Not Indian. Not fusion. Indian inspired. Indian flavours mixed in where they make sense. Almost Indian? Kind of Indian? Indianesque? Indian-ish. That describes it best. That’s what I should call this recipe....

Lamb keema papadum is appetizer you need to put into your arsenal. For when you just don’t want the same old same old. It’s sure to be a huge hit. And why not? There’s nothing here not to like. Flavourful lamb. Spicy garnish. On a piece of that crispy delicious they call papadum. Don’t think anyone else is doing this. I’m calling a glebekitchen original on this one. Tell me if I’m wrong....

Matzo ball soup really is one of the greatest chicken soups of all time. Simple. Intense. Salty. Savoury. Wonderful stuff. Full disclosure here. This is about going for the most insane bowl of chicken soup ever. Nothing else. I am not Jewish. Didn’t grow up eating matzo ball soup. I have no fond memories or preconceptions. I know what I’ve been served at delicatessens and I want better. Better broth. Lighter matzo balls....

Miso ramen with chashu pork is one of the world’s great noodle dishes. Up there with pad thai, laksa, and pho. And this is an easier way to make it. Big pork broth flavour without the big pork broth effort. This is more approachable version of miso ramen. One anyone can make. And it doesn’t take 2 days. Sometimes you just can’t wait 2 days for soup. Miso ramen is one serious bowl of soup The Japanese have taken miso ramen to almost mythical status....

Restaurant chicken tikka masala is one of the most popular Indian restaurant dish going. Creamy. A little bit sweet. A little bit savory. It has something going on for everyone. I think it’s funny that restaurant chicken tikka masala isn’t an Indian dish at all. It was invented in the UK some time in the early 1970s. Some say chicken tikka masala was invented in Glasgow The best story around this dish is that it was invented in Glasgow when a bus driver complained that his curry wasn’t saucy enough....

Thai basil chicken is a delicious mix of spicy, salty and savoury. It’s no wonder it’s almost as popular as pad Thai. It’s easy to make. Way easier than pad Thai. Or Thai curry. Almost nothing to it. Chilies. Garlic. Shallots. Chicken. Basil. A super easy sauce. A quick stir fry. Fifteen minutes max and dinner’s on the table. Fast food can be really good food. Sometimes it can be easy and delicious....

Thai red chicken curry is on the menu of every Thai restaurant everywhere outside of Thailand for a reason. It’s just damn tasty. Everybody loves it. You will too. It’s popular for a reason. It’s creamy from the coconut. The flavours are complex. A bit spicy but not crazy hot. And it’s versatile. You can make it with shrimp just as easily as chicken. Kaffir lime leaf and Thai basil push this into delicious territory You will need to get to an Asian market to get a few of the ingredients....

Take Indian spices. Bash them up against the flavours of Southeast Asia. And you get cà ri gà. Vietnamese chicken curry. Seriously tasty stuff. Chicken curry. Sweet potatoes. Carrots. Potatoes. Coconut milk. Lemongrass. Fish sauce. How can this possibly not be awesome? It’s not quite like Indian curry. Familiar. But different. It’s more like a soup. Thin. Brothy. Perfect for dipping bread. And that’s exactly how you should eat it. With bread....

Vindaloo paste is a great way to get restaurant results at home. You can make Indian restaurant vindaloo curry just like they do. I cook a lot of curries. I cook in the restaurant style and I cook homestyle. But restaurant vindaloo has always been a difficult one for me. I can make a pretty good vindaloo but it always comes up a little short. Not quite what I taste when I hit my local Indian restaurant....

Chicken diavolo is about the most flavour you can load into a dish. Big, bold Italian flavours. It’s so good. And its easy enough for a weeknight dinner. It’s not the authentic, old school chicken diavolo. Devil chicken. That’s peppery chicken grilled over a wood fire. Also crazy delicious but completely different. This is the other diavolo. One that’s become more popular in recent years. The original is great rustic eating....