With its earthy, slightly bitter undertones, aubergine sits well next to potato, and each complements rather than overshadows the other. This combination creates a hearty, wholesome dish, which is ...

Who says curries need meat? In this Indian-inspired vegetarian recipe from America’s Test Kitchen’s new “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat” ...

Curry is popular in many cuisines from Indian and Indonesian to Thai and Japanese. However, a few things remain consistent regardless of the country of origin — it is delicious, and it takes basic ...

This quintessential Bengali fish dish demonstrates hallmarks of Bengali cuisine — the use of mustard, a thorough preoccupation with freshness and a love of fish. Soak the cumin and mustard seeds in 4 ...

Green and red curry might get all the love, but you're seriously missing out if you forget about yellow. Sauces, stews, stocks — no matter what you create with this delicious (and addictive) ...

Buddha bowls are one of our favorite food trends — they are overflowing with both flavor and potential. Once you get past their kitschy name (they are so full, like Buddha's tummy), you'll find that a ...

Only mildly spicy, this beef and eggplant curry hits the spot when it’s cold outside. (Gretchen McKay/Pittsburgh Post-Gazette) The best tasting foods are often the family favorites our mothers and ...

This Pan-Fried Eggplant Curry is a flavorful, thick curry in which chopped eggplant is pan-fried and then added to a deliciously spiced curry sauce. Vegan and gluten-free, this fusion Sri Lankan curry ...

Who says curries need meat? In this Indian-inspired vegetarian recipe from America’s Test Kitchen’s new “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat” ...