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Thumb_20077_Latin Rice With Chicken Thighs

Thumb_20077_Latin Rice With Chicken Thighs

The dark meat of the chicken thighs adds deeper flavor to this rice dish than the more commonly used breast. Bone-in cuts will help the chicken stay moist (even if you overcook it a little bit, as often happens with chicken). For even more flavor, add a couple teaspoons of cumin and/or coriander with the garlic and pepper.

Thumb_11020_Grilled Spring Onions

Thumb_11020_Grilled Spring Onions

These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.

Thumb_4556_Grilled Chili-Cumin Pork Tenderloin

Thumb_4556_Grilled Chili-Cumin Pork Tenderloin

Pork tenderloin is great on the grill.  Just be sure to tie in the ends so they don't dry out before the thicker center is cooked. Letting it sit for several minutes before cutting keeps the juices where you want them: in your tenderloin. 

Thumb_16660_Grilled Radicchio

Thumb_16660_Grilled Radicchio

If you're in that grilling kind of mood, why not try a different vegetable: radicchio, a bitter and elegant cousin to chicory . The leaves crisp beautifully over heat, and taste great with just a touch of vinaigrette.

Thumb_8612_Toasted Baguette Slices With Olive Oil

Thumb_8612_Toasted Baguette Slices With Olive Oil

It doesn't get simpler than this - good bread with olive oil.  Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.

Thumb_8868_Cumin Mushrooms

Thumb_8868_Cumin Mushrooms

Speared on toothpicks, these make a great cocktail snack. As a vegetable, they go particularly well with fish. Carrots can be prepared the same way. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.