Magazine article Sunset

May Favorites

Magazine article Sunset

May Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Tamil Chicken Wings



Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.

PREP AND COOK TIME: About 35 minutes, plus at least 1 hour to marinate

MAKES: 4 servings

1 stalk (2 oz.) fresh lemon grass or 3 strips (3 by ½ in. each) lemon peel (yellow part only), chopped

¾ cup fresh cilantro sprigs, rinsed

8 cloves garlic, peeled

1 teaspoon salt

1 teaspoon ground turmeric

½ teaspoon white or black pepper

8 chicken wings (about 1 ¾ lb. total), rinsed and parted dry

Cucumber salad (recipe follows)

1. Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.

2. Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds) ; dose lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with cucumber salad.

Per serving: 261 cal., 52% (135 col.) from fat; 22 g protein; 15 g fat (4.2 g sat.); 9.5 g carbo (0.8 g fiber); 658 mg sodium; 63 mg chol.

Cucumber salad. Shortly before serving chicken, in a bowl, combine 1 cucumber (about 12 oz.), peeled and thinly sliced; ¼ cup thinly sliced red onion; 1 fresh jalapeño chile (about ½ oz.), rinsed, stemmed, seeded, and thinly sliced; 2 tablespoons plain yogurt; and 1 tablespoon lime juice. Mix and add salt to taste.

Strawberry Zinfandel Trifle



Maggie Kademian's easy trifle is a classy dessert for a spring party.

PREP AND COOK TIME: About 20 minutes, plus at least 1 hour to cool and 2 hours to chill

MAKES: 10 to 12 servings

1 ½ cups dry red Zinfandel

½ cup sugar

1 teaspoon vanilla

1 quart sliced strawberries

1 plain or lemon-flavored pound cake (1 lb.)

2 cups whipping cream

A few whole strawberries, rinsed

1. In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.

2. Cut cake into ½-inch-thick slices, then into 1 ½- by 2-inch pieces.

3. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.

4. Arrange a third of the cake in the bottom of a 2 ½- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.

5. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.

Per serving: 315 col., 57% (180 cal.) from fat; 3.3 g protein; 20 g fat (12 g sat.); 32 g carbo (1.8 g fiber); 166 mg sodium; 128 mg chol.

Grilled Green-Onion Breads



Theresa Liu's flatbreads are so popular, she makes them almost every time she barbecues.

PREP AND COOK TIME: About 15 minutes, plus 1 ¼ hours to rise

MAKES: 12 flatbreads

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature

3 tablespoons olive oil

¾ cup sliced green onions

About 1/3 cup all-purpose flour

1. With your hands, flatten bread dough on a board. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.