If your favorite part of Thai Panang curry is the spicy, peanutty curry sauce itself, use the paste to transform tomato ...

The same thing happened here that happens to me every time I make a curry recipe. I always hope for the sweet/savory intensity of the curries I’m familiar with at Indian restaurants, and I am always ...

Whenever I get takeout Indian food, I don’t just see that evening’s meal in front of me, I envision a future meal, too. That’s because I’m a card-carrying sauce saver. It started years ago when I ...

With roots in Northern India, vegetable koftas in tomato cashew curry is a popular, restaurant-style dish often made with heavy cream and an abundance of cashews. In her new cookbook, “Mumbai Modern: ...

A bag of frozen shelled and deveined shrimp is a weeknight cook’s dream. They are delicious, versatile, can be kept on hand for months and — most important — can be on the table in no time. Start with ...

In a large skillet over medium heat, warm coconut oil. Add chiles, ginger, and garlic, and give things a stir until everything in the pan starts to get a little soft but hasn’t taken on any color, ...

1. Heat the oil in a large pan over a medium-high heat. Add the onion and cardamom pods and cook for about 5 minutes, or ...

Okra can be "a little finicky, especially if it isn't fresh," Cara Mangini, author of "The Vegetable Butcher" (Workman Publishing, 2016, $29.95) writes. "Buy okra in season (if possible from a local ...

When the craving hits for something simple, fresh and undeniably summery, a tomato sandwich always delivers. Juicy peak-season tomatoes, creamy mayonnaise and crisp toasted bread—it’s the kind of ...