Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast....

I grew up on green beans thoren, and while I’ll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don’t often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It’s a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast....

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

This recipe is a culinary Labradoodle—a combo of favorites bred together.

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.

We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews.

Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table.

This sexy cocktail gives the classic Margarita a run for its money. Tamarind pulp makes a drink that has a complex tartness.

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...