Curry is a popular dish that has a lot to offer. This Sunday dinner recipe is rich and indulgent and loaded with color and flavor! Don’t you love it when it turns out that you really can make your ...

Instructions: Microwave green beans and 2 tablespoons water in covered bowl on high 2 minutes or until bright green. Drain; dry well. Meanwhile, in 12-inch skillet, heat 1 tablespoon vegetable oil on ...

When stir-fried at a high temperature, cactus retains quite a bit of crunchy texture. Its mild flavor blends into this Thai-inspired curry perfectly. Instructions: Heat the oil in a wok or large ...

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and ...

1. In a blender or food processor, place the shallots, lemongrass, garlic, ginger, and cilantro stems with the curry paste, sugar, salt, turmeric, and water. Puree until as smooth as possible, about 1 ...

ORLANDO, Fla. — In this week’s Chef’s Kitchen, we’re revisiting an Orlando neighborhood eatery with owners who just suffered a huge, personal loss. But what they lost in a house fire is made up by the ...

“Butter and cream, that’s so you!” was the Facebook comment on my post containing a recipe for beurre blanc, the decadent French butter sauce. Admittedly, I had just gone through an unspeakable amount ...

For the first and second installments of this curry miniseries, we featured saucy (and maybe even slurpy) variations on the theme. In other words, a palpable gravy quotient that, if you really wanted ...

With orange carrots and kabocha squash, green zucchini and chayote, yellow baby corn, fat white shrimp and handfuls of spinach and lemon basil, this is an eye-catching, colorful, leafy soup. It’s so ...

1. In a large wok or sauté pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. 2. Add the curry paste and cook, ...