A basic Thai-style curry, most often made with a convenient canned product from Thailand called “curry paste.” Here I make my own version, for a fresher taste. The technique is simple: First you brown the main ingredient; I use poultry here, but it can be meat, seafood, vegetables, or tofu, and the process would barely change. Then you cook the curry paste, loosening it with some liquid (typically coconut milk), and finish the dish by simmering. Straightforward and authentic. Serve with Basic Short-Grain Rice (page 507) or steamed Sticky Rice (page 508). See page 9 for information on dried shrimp and page 500 for details on Thai fish sauce (nam pla).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.