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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 17, 2018
Page
8
A reader shares a salmon and kale sheet pan dish inspired by The Pioneer Woman Cooks Come and Get It. Salmon fillets nestle among kale leaves with olive oil and teriyaki sauce, baked about ten minutes, then finished with extra teriyaki.
A pair of Madhur Jaffrey inspired dishes appear: Lamb in an Almond Sauce with a rich spice blend and Chicken with Dried Fruit simmered in a yogurt tomato base. The lamb recipe yields 4 to 6 servings with 625 calories per serving, while the chicken dish provides about 682 calories per serving.
The piece explores regional Indian cuisines from Hyderabad to Bengal highlighting spice, curry bases, and a Lamb in an Almond Sauce example. It notes how toasted spices, aromatics, and yogurt balance flavors and compares home cooking to restaurant dishes. It ends by teasing Chicken with Dried Fruit as another stew in the same flavor family.
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