Author: Gina Marie Miraglia Eriquez
This simple shrimp curry uses yellow curry powder and coconut milk.
Author: Madeleine Reilly
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
Author: Andrew Friedman
Author: Georgia Downard
I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has...
Author: Masaharu Morimoto
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
Author: Stephanie Izard
Author: Paul Grimes
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
Author: Michael Schlow
Author: Grace Young
Author: Allen Susser
Author: Jessica Goldman Foung
Author: Melissa Roberts
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
Author: Jean Touitou
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish...
Author: Brian Yarvin
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Ca ri ga - True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances...
Author: Mai Pham