Curry just might be one of the most misunderstood culinary terms. Often thought of as a flavor, it’s actually a sauce or stew made with warming spices or a paste-like mash of fresh ingredients such as ...

2 pounds skinless, boneless chicken thighs, cut into 3-inch chunks Salt and pepper 1 tablespoon grated ginger 2 teaspoons grated garlic 1/4 teaspoon each of cloves, fennel seeds, cardamom seeds, ...

Kale salad with pickled raisin vinaigrette: Here’s a sweet, tangy and crunchy kale salad from Sheela Prakash that you might ...

I have a cookbook problem. No, I don’t have too many (well, maybe that, too). While the bookstores are glutted with cookbooks, and a new crop inundates us every season, I cannot find the one ...

In a wok (karai) over medium heat pour in the oil and saute the onions until soft. Add the curry leaves and mix. Add the garlic and ginger mince and mix. Now add the curry powder, black paper and ...

Pakistani keema matar, ground beef curry with peas, is a one-pot delight seasoned with curry powder, paprika, chile powder, ...

The rich, creamy coconut broth is swirled with bold red curry flavor, while tender frozen potstickers, colorful veggies, and ...

Served with homemade naan, this chicken curry is light on spices but heavy on taste. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Curry just might be one of the most misunderstood culinary terms.

Coconut curry soup is a Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry ...

All you need to get me excited about dinner is say the word "curry." I really could eat it at least once a week. The good news is that there are many recipes out there that make it a quick fix, like ...