Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

This is a short-cut version of the Punjabi recipe.  The chicken is not marinated in yogurt ahead of time, but it does have all the spicy goodness of the original.  This version is also not spicy-hot, although you could add in a bit of cayenne pepper if you’d like to make it so.

Continue reading


Pernil (Puerto Rican Pork Shoulder Roast)

This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”).  This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading