Stir-fried udon noodles are elevated with Thai red curry paste, fresh spinach, and lime, creating a quick and flavorful ...

My refrigerator is a graveyard of half-used jars. Jams, condiments, spreads, pickles – you get the idea. Even so, there’s at least one personal favorite staple I like to keep around all the time: ...

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 ...

It’s a tough choice: red, yellow or green? When it comes to Thai curry, all of them promise a deliciously aromatic dish and a flavorful sauce redolent with the perfume of herbs and spices. For this ...

Easy Chinese Takeaway Chicken Curry brings classic takeaway style flavor home with a simple slow cooker method. Use 3 chicken breasts, 1 large diced onion, 200g or 7 oz Chinese curry sauce paste, 600g ...

I love a Thanksgiving leftover sandwich as much as anyone, but after a day or two, the flavors of butter, sage and cranberries grow tiresome. Instead of making a classic soup with the last bits of ...

My husband can’t pass up a good deal; thus, we have 11 steaks in the freezer right now. Even when he has combed through the circulars and made a list of items on sale, he often doesn’t check the ...

Gaeng (or kaeng, or gang, or geng) curry tells a story of culture, trade, and regional identity that goes far beyond the familiar tricolor. Alexandra Domrongchai is a food and travel writer based out ...