Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

Food editor Ian Knauer demonstrates how to extract fresh coconut meat—all you need is a little heat and a hammer.

Pleasure free for the noticing, courtesy of three loved ones.

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow.

Angelenos who love Thai food are passionate about their favorites, and, like the food-mad everywhere, they rarely agree. Here are a few of my own preferred places.

Los Angeles has long been the undisputed Thai-restaurant capital of America. And Jitlada is the jewel in the city’s crown.

Tony Tan embodies the best of culinary multiculturalism, as does his scrambled eggs with curry leaves, which uses the Indian ingredient ghee.

The remote Himalayan village of Marpha is home to gracious innkeepers, varied cuisines, and some of the best rice in the world. (registration required)