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Seasoned Magazine2 min lettiRegional & Ethnic
Chicken With Onions And Thyme
HANDS-ON TIME: 35 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES MAKES: 2–4 SERVINGS While it’s not essential to trim excess fat and skin from the sides of the chicken thighs, it takes only a minute or two, and the chicken will look much neater—and be easier
Seasoned Magazine1 min lettiRegional & Ethnic
Kitchen Tips and Tricks
The easiest way to core fresh peppers of all kinds—jalapeños and other fresh chiles as well as bell peppers—is to simply cut off the blossom (non-stem) end, then stand them up and slice down along all four sides, neatly cutting into quarters and leav
Seasoned Magazine2 min lettiRegional & Ethnic
Curried Roast Pork Tenderloin
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 30 MINUTESS MAKES: 4 SERVINGS 2 (12- to 14-ounce) pork tenderloins1 tablespoon plus 1 teaspoon olive or vegetable oil1 tablespoon curry powder1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons chopped fre