The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices? Black peppercorn and lots of it. You know it’s fall when all you want to cook is a ...

I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the ...

Indian food has a reputation for being complicated, but Delhi-born Monica Bhide aims to disprove that on her blog, A Life of Spice (monicabhide.com). There, and in her latest cookbook, Modern Spice, ...

Let me clear up one misconception: Curry leaves have nothing to do with curry powder. Nothing at all. I basically divide my life into B.C. and A.C. — before curry leaves and after I first ate them.

Curry leaves are the essential soul of South Indian tempering, infusing dishes with a unique citrussy, nutty, and smoky aroma ...

The distinctive aroma of this earthy herb is the backbone of so many recipes for good reason. By Zinara Rathnayake At my parents’ home in Kurunegala, Sri Lanka, as at many others across South Asia, ...

Curry. The word is almost meaningless. In this country, it usually refers to a dish flavored with curry powder or something served at an Indian restaurant, as if all Indian dishes with spicy sauce ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Panang Curry is a delightful and aromatic Thai dish that takes center stage in this Ramadan recipe. Bursting with rich ...

On a recent rainy day, my friend Sonoko Sakai warmed up a pot of Japanese chicken curry to have for our lunch. While the rain drizzled outside, the curry simmered away in her clay pot. The spices, ...

Manish Kumar, the lead mixologist at The Park hotel in Bangalore, taught me how to mix this drink. He is the genius behind the spicy cocktails at the hotel's super popular i-Bar. The secret to making ...