For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer ...

Our one-pot vegetable red curry is a vibrant and satisfying dish, with a slight kick from the red curry paste that balances ...

Dull store bought tubs of Thai curry paste often leave your weeknight dinners tasting flat and uninspired. Blitzing fresh lemongrass, galangal, and fiery chillies in a powerful kitchen grinder ...

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 ...

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 ...

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: ...

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 ...

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 ...

Okay, I’ll admit it: as much as I love curry, I rarely make it at home—unless it’s the zhuzhed-up chicken-and-vegetable version made with the mild Japanese curry roux blocks I grew up with (or the ...

Tender beef short ribs braise in a rich panang curry with coconut milk, peanuts, and makrut lime leaves for an impressive, deeply flavorful dinner. Pim Techamuanvivit is chef-owner of Michelin-starred ...