A simple Beaujolais sauce glazes chicken for a special meal at this holiday time of year. You can use the same wine in the recipe that you are drinking. If not, use any dry red wine you have on hand. I often use red wine left over from a previous evening for sauces.
The merriment of the holidays is built on many things: Cheerful wishes of happiness and goodwill from strangers. Cultural memories of sleigh rides across fields of sparkling snow. Even the joy to be found in giving gifts to friends and loved ones.
Tandoori chicken, with its delicate blend of spices and intriguing aroma, is one of my favorite Indian dishes. One characteristic of the dish is it is cooked in a special tandoor oven in most restaurants. Another important characteristic is the ginger, garlic, coriander and cayenne yogurt sauce that it is cooked in. For this dinner, I have captured the essence of tandoori chicken with this easy yogurt sauce. Although not made in a special oven, the meal fills my requirement for some great Indian food that can be prepared quickly.
At the culinary heart of Hanukkah (which begins at sundown Tuesday) are foods fried in oil to commemorate the triumph of the Maccabees, who won back their sacred temple, and the miracle of the oil that burned for eight days.