The star of kare pan—curry bread, in Japanese—is the thick, slightly smoky gravy that’s eaten, over rice (or udon!), all across Japan. You can find Japanese curry in local diners and roadside stalls ...

When Harold Fields is not cooking as sous-chef at the Space Needle’s SkyCity, you might find him grilling delicious chicken skewers at pop-ups around town, including at Sake Nomi, a shop in Pioneer ...

Chef Marcus Samuelsson writes: "This dish, known in South Africa as Bunny Chow, was created by Indian immigrants in the city of Durban. It's made with lamb, not rabbit, so the name is a bit misleading ...

Chef, model and host of "The Black Vegan Cooking Show" on YouTube, Charlise Rookwood (aka VeganSoulicious) is stopping by the TODAY kitchen to share some of her Veganuary inspiration — Thai green ...

Every Guyanese childhood is sprinkled with memories of devouring plate after plate of chicken curry and roti—a dish that represents the Indian influences on our culture. From parties to weddings and ...

BLEDNING memoir, humour, and vignette into a richly textured collage, Curry & Bread is Pravasan Pillay’s offbeat and deeply personal exploration of food and foodways among working-class South African ...