Heat a large cast iron pan or wok over medium-high heat until hot. Turn on the overhead vent if you have one. Add the ground ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The rhythmic pounding of my late grandma’s century-old mortar and pestle is as familiar to me as any lullaby. The ...

This Thai red curry combines red curry paste with coconut milk and chicken stock for a rich, savory sauce. Butternut squash simmers until nearly tender, then chicken and quick-cooking vegetables ...

When we conjure up an image of a piping hot, slow-cooked and deliciously silky curry, many of us think first of the endless Indian varieties ranging from Korma and Dhansak to Chana masala and Vindaloo ...

Frozen mini wontons and an amped up curry paste are easy shortcuts in this creamy curry-coconut soup. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe ...

In a world where authenticity in food is highly valued (and for good reason), many home cooks want to work with real flavors and real ingredients, avoiding shortcuts and workarounds. But sometimes ...