Cook the curry. Heat oil in a pot or wok, add the green curry paste, and sauté until fragrant. This is where the flavor builds. No lemongrass? Add a splash of lime juice and zest for that citrusy note ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

My favorite satay marinade requires pounding several aromatics and spices in a mortar and pestle before combining with fish sauce, lime juice and coconut milk. For this 5:30 Challenge, I’ve ...

Over the next month, we'll bring you a video each week featuring Kris Yenbamroong of LA Thai hotspot Night + Market demonstrating a different basic Thai cooking technique. We'll kick things off this ...

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, ...

Jamie Oliver is back with his new cookbook Eat Yourself Healthy. “So many of us have good intentions to eat healthier, but ...

A dish full of color, aroma and flavor: this chickpea curry is proof that vegan cuisine can be sophisticated, nutritious and ...

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond. Keystone/Hulton ...

Oliver shared his speedy spinach curry recipe on Instagram writing, “Looking for some last-minute dinner inspo?? My speedy spinach curry is a delicious #MeatFreeMonday choice! 5 ingredients….on the ...