Chicken, Cabbage, and Tangerine Salad Recipe Ingredients2 tablespoons sliced almonds4 ounces leftover Pan-Roasted Chicken, sliced1/4 head Napa cabbage (about 2 cups)1 tangerine, peeled and segmented, plus juices1 scallion, thinly slicedRecipe PreparationPreheat oven to 350°. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes.

We drain the fish well using our hands. We can give it to the robot (I preferred to cut it with a knife) and add it to a bowl. Gradually add the other ingredients. Mix well, season with salt and pepper. A well-bound composition will result. Leave it for at least 30 minutes, then form the meatballs, roll them in the composition of white flour, breadcrumbs and cornmeal, shake off the excess flour and fry the meatballs over high heat until golden.

Fried Avocado Tacos Recipe The secret to this dish is the crunchy and creamy deep-fried avocado.IngredientsPoblano Ranch Dressing2 tablespoons fresh lemon juiceKosher salt, freshly ground pepperTacos2 large eggs, beaten to blend1 cup panko (Japanese breadcrumbs)1/2 cup all-purpose flour1 avocado, halved, pitted, cut into 8 wedgesVegetable oil (for frying; about 4 cups)1 15-ounce can refried beans, warmed2 cups shredded iceberg lettuce1 cup prepared pico de gallo1 cup shredded Monterey JackRecipe PreparationPoblano Ranch DressingChar chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes.

RecipesDish typeSaladSausage salad should always be left to marinate in the fridge for a couple of hours before serving.1 person made thisIngredientsServes: 4 2 tablespoons white wine vinegar3 tablespoons oilsalt and pepper175g Emmental cheese, sliced600g Bologna sausage, sliced thinly150g cucumber pickles, sliced thinly (reserve pickle juice)2 large onions, sliced thinly2 tablespoons pickle juiceMethodPrep:10min ›Ready in:10minIn a bowl stir vinegar, oil, salt and pepper till smooth.

Our Shanghai Surprise re-imagines one of my favorite twists on a Bloody Mary, the Michelada, with Chinese-inspired ingredients: rice wine vinegar for acidity, sriracha for heat and Tsingtao beer for body (and an extra kick). The ‘Surprise’ is your garnish: a treat added at the bartender’s discretion to complete this transportive cocktail.

Kashmiri Hot Sauce Recipe Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. Try it alongside Grilled Garlic-and-Black-Pepper Shrimp. This recipe is from Gunpowder, an Indian restaurant in London.Ingredients¼ teaspoon black or brown mustard seeds1 medium tomato, halved crosswise, seeds removed5 fresh red chiles (such as Fresno)2 tablespoons distilled white vinegar1 teaspoon Kashmiri chili powder or paprikaSpecial EquipmentA spice mill or mortar and pestleRecipe PreparationToast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.