If you are like me and adore Indian food, you might understand the one issue that I have with it. When entering an Indian restaurant I’m usually hungry on the verge of cannibalism. I scan the starters and mentally choose everything on there, before settling for one with a mound of popadoms and a pickle tray. ...

Petto di Polo Marinato con Salvia Adapted from: Lidia’s Italian-American Kitchen 3 lbs - boneless, skinless chicken-breast Fresh sage leaves Freshly ground black pepper Extra virgin olive oil 4 cloves of garlic – crushed and chopped Slice the chicken breast into thin slices. Rub both sides of the chicken with olive oil. Lay a bay leaf on one side of the chicken breast ...

Peperoni Arrostiti Adapted from: Lidia’s Italian-American Kitchen Ingredients: 3 green, yellow or red bell peppers ½ cup seasoned bread crumbs 1 clove garlic – crushed and chopped 3 tablespoons grated Romano Cheese 3 tablespoons chopped fresh parsley 1 tsp dried thyme ½ tsp crushed hot red pepper, chopped coarsely ½ cup chicken stock ½ cup grated mozzarella Olive oil Preheat oven to 375 degrees: Drizzle the bottom of a ...