QUAIL

WITH HERBED RAITA AND BLOOD OR­ANGES

Food & Wine - - THE MAKER -

“Broil­ing gives the quail a crisp, charred sur­face while keep­ing it ten­der and moist on the in­side. What I love about this recipe, in terms of the in­gre­di­ents and method, is that the mint and charred fla­vors are rem­i­nis­cent of sum­mer­time de­spite the chill of win­ter.”

Ma­neet Chauhan COOK­BOOK AU­THOR, TV PER­SON­AL­ITY, AND CHEF-OWNER OF CHAUHAN ALE & MASALA HOUSE, NASHVILLE

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