easy chicken wings

Isaan-Style Grilled Wings

Isaan-Style Grilled Wings excerpted from Tony Tan’s Asian Cooking Class Hardcover by Tony Tan. Photography by Mark Roper.

Isaan-Style Grilled Wings excerpted from Tony Tan's Asian Cooking Class Hardcover by Tony Tan

“You’ll always leave Tony’s classroom full – both of dim sum and a new perspective on Asian cooking. In this book, he’s sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.”
– Yotam Ottolenghi

“Tony Tan is an Australian national treasure.”
– Helen Goh

“An irresistible journey… where global spices and stories collide in some of the world’s most scintillating flavours.”
– Fuchsia Dunlop

“Tony Tan isn’t an authority on Asian food in Australia – he’s the authority on Asian food in Australia.”
– Pat Nourse

Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan’s Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan’s warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook. (more…)

Chilli-Lime Chicken Wings

Chilli-Lime Chicken Wings excerpted from Budget Air-Fryer Cookbook: Money-saving meals for all occasions by Jenny Tschiesche. Photography Kate Whitaker.

Budget Air-Fryer Cookbook: Money-saving meals for all occasions by Jenny Tschiesche

Following Jenny Tschieshe’s Sunday Times bestselling Air-Fryer Cookbook, this new book offers nutritious and budget-friendly recipes. Each recipe aims to reduce the amount of energy used to cook food by using the air fryer instead of the oven. Using an air fryer cost from a third to half less than using an electric oven, so the savings could make a big dent in your bills if you swap to this nifty gadget. The popularity of air fryers looks set to last, and why not with its amazing list of benefits not just to the household budget, but for the time-poor cook too. Using an air fryer drastically cuts down on cooking times, making these recipes fantastic for anyone cooking in a hurry too.

The recipes in this invaluable book cater for a wide range of tastes and needs, exploring ideas for using cans, jars, and cartons, cooking from frozen, using up leftovers, using cheaper cuts of meat, grains and legumes, vegetable-based dishes, and much more. Jenny Tschieshe’s first book taught us that an air fryer doesn’t just have to be for beige food, but can be used for all manner of cooking from roast chicken to perfect sweet bakes. Now it’s time to take things a step further by focussing on making the most of your air fryer in terms of flavour as well as keeping your energy and food costs as low as possible. (more…)

Chicken Wing Platter

Chicken Wing Platter The Grazing Table: How to Create Beautiful Butter Boards, Food Platters & More by Natalie Thomson.

The Grazing Table: How to Create Beautiful Butter Boards, Food Platters & More by Natalie Thomson

Grazing boards are a wonderful, sociable way to share a meal with family and friends. With surprisingly little effort, you can create eye-catching, delicious spreads for sweet and savory lovers alike.

Whether it’s a midweek meal or a big celebration, there’s a grazing board for every occasion.

Featuring butter boards, charcuterie, cheeseboards, antipasti, mezze, fruit platters, dessert boards and more, The Grazing Table is full of inspiring ideas for building your own grazing boards at home and includes more than 60 simple recipes for making some of the elements from scratch.

Contents include:

Chapter 1: Dairy, Fruit & Vegetables
Including Whipped salted butter board, Cheesy tear & share bread wreath and Rainbow fruit platter

Chapter 2: Fish & Seafood
Including Seafood platter, Build-your-own poke bowl and Fish tacos (more…)

Fried Chicken with Imperial Sauce

Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown, and Cathy Erway.

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for its vibrant and flavourful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favourites, this cookbook also stretches this cuisine’s definition, introducing new dishes with brazen twists that are fun, flavourful, and decidedly American-born in style. (more…)