This crunchy, tangy, relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to your morning bacon and eggs.

Since the papaya is “preserved” in sugar, this is unusually sweet for a first course, and it could be an intermezzo or part of a tasting menu.

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.

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.

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

A brief 30-minute swim in a marinade imbues shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.