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: ...

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 ...

Throughout the years of eating Thai food, I’ve always preferred green curries – but massaman, which contains potatoes, is now ...

Chicken curry with apples is, well, a pretty fun twist on those classic Indian flavors. Really, it's got this mix of usual bold spices and a bit of fruity freshness. It's different, you know? Those ...

This past weekend, I was very perturbed by the cold weather. Not only was I caught completely off guard, but I had to dig out my down jacket from under my bed yet I still spent the entire Saturday ...

Louis Tikaram, the 31-year-old executive chef at E.P. & L.P. (the name stands for the musical terms “extended play and long play”), a Thai-Fijian-Indian-Chinese restaurant in West Hollywood, is at a ...

Char turmeric over an open flame until black in spots and fragrant, about 30 seconds. Scrape off skin using the back of a paring knife, and slice into 1/8- to 1/4-inch-thick pieces. Slice ginger into ...