Category Archives: Region

Rajma Masala

Posted on November 29, 2013 by S

Flavor abounds in this slightly exotic veg dish that is simple to make but complex in taste. A medley of onion, ginger, and garlic underscore a red bean base with a rich tomato gravy. Native to northern India, this dish … Continue reading →

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Careful with than brine!

Posted on November 27, 2013 by S

If you are planning on brining your turkey today, read the label and proceed carefully. If you are cooking a commercially prepared bird, it almost certainly has already been brined, whether it is fresh or frozen. Most frozen birds have … Continue reading →

Posted in American, Campaign to End Turkey Jerky, Turkey | Tagged , , , , , , , , , , , , | Leave a comment

Turkey Talk

Posted on November 23, 2013 by S

Find tips for bird size, roasting temp, and final temps that leave your bird succulently moist and full o’ flavor with our Campaign to End Turkey Jerky here. My favorite flavors for a tantalizing turkey dinner are bacon and lime … Continue reading →

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Garam Masala from MeatFireGood.com

Posted on November 17, 2013 by S

There are as many curries in India as there are regions and family recipes. Curry is an anglicized term simply referring to “spicy.” The cultural exchange following the Age of Exploration has given birth to countless versions, some that blend … Continue reading →

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Chicken Curry from MeatFireGood.com

Posted on November 17, 2013 by S

I had the incredibly good fortune to spend three weeks in India this summer. While there, I relished every culinary experience possible, trying regional cuisines, touring kitchens, taking a cooking class, and discussing food and drink with the locals. Admittedly, … Continue reading →

Posted in Chicken, Indian | Tagged , , , , , , , , | 1 Comment