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....

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the...

This starchy side dish gets a kick of heat from cayenne pepper, fresh chiles, and hot red pepper flakes.

This Thai riff on tomato soup tickles your taste buds with the hot-sour-salty-sweet quadruple play for which Southeast Asian food is known.

Looking through my mother’s recipe file, I found a few doozies. I don’t remember that she ever cooked this very ’50s dish; I think I would have remembered.

This is another strange blast from the past that I found among Mom’s clippings. I do remember this one; Mom was very fond of it.

(NEW YORK CITY) - With no dish costing more than $10, and each a fascinating play of spice and texture, the room was filled with fabulous aromas.

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....