Recipe Index: Curry
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This basil coconut chicken curry recipe is a favorite of my friend Heidi H. It's fairly easy to pull together, and tasty (no leftovers!). Use chicken thigh meat instead of breast meat for a richer chicken flavor.
I received a review copy of Mark Bittman's Quick and Easy Recipes from the New York Times in the mail this week and thumbing through it found this recipe for a quick chicken curry. Are you familiar with Mark Bittman...
I love this curry chicken salad. I made up this recipe 20 years ago after a friend of mine gave me a gift box of curry spices and have been making it ever since. It's quite easy to make. The...
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott's The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness...
I recently tried out this chickpea potato curry recipe from my friend Ann's new cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People. Curry recipes can be a bit problematic over here, as the spices don't always agree with my...
When Garrett McCord told me he had the best mussels recipe in the world I was skeptical, that is until I tried it. Yikes this is good! ~Elise When I need a good party food or want to impress some...
Ah, egg salad. Is there anything easier or more unpretentious? Chop up some hard boiled eggs, add a little mayo and voilà! Instant sandwich filling. Or salad fixings. Add some chopped celery for crunch, and maybe some chopped chives or...
Ground turkey has to be one of my favorite meats to work with. It's lean, takes to spices well, and is relatively inexpensive. We were brainstorming ideas for something that would use ground turkey, potatoes, and onions the other day...
Planning a holiday party? Consider putting these empanadas on your to-do list for appetizers. If you are not familiar with empanadas, they are basically turnovers, usually stuffed with a savory minced meat filling, and popular throughout the Spanish and Portuguese...
In honor of my friend Barbara and her efforts with the food blogger Taste of Yellow event raising awareness for Lance Armstrong's LiveSTRONG Day, I set out to make a vibrant, yellow soup. This curried potato soup is filled with...
One of the things I love about butternut squash, or any winter squash for that matter, is that they're practically indestructible. They last for months. You can harvest one in November and still find it perfectly good to eat in...
Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occassionally I would make much too much rice, especially brown rice. Not wanting to...
Once again, we overdid it. I think no matter how many people actually end up coming for Thanksgiving dinner, we still make enough for 14 or more. This year's T-Day dinner seated 6 Thursday night, and then a follow up...
One of my favorite dishes on the planet is a green curry made with eggplant. But you really need to know what you are doing to make it, and I don't. Which is why we are turning to guest contributor...
Years ago I visited the Caribbean island of Trinidad and was struck not only by the music of steel drums filling the air everywhere, but also by a street food called "roti", which is sort of like an east Indian...
Goat meat is the best! Please welcome Hank Shaw as he takes us through a wonderfully spicy way to prepare goat. ~Elise “What are we going to do with this goat?” Elise asked. Her acupuncturist Steve had given her an...
What a blessing it is to have friends, and parents of friends, who cook. I had this dish at my friend Elizabeth Abbott's parent's house and begged her mother Maria for the recipe, which, thankfully, she gave me. I changed...
There's something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out. Here is a mango chicken...
Have you ever made pickled eggs? I had never even heard of them until a reader asked for a recipe, and when I mentioned them to my dad, he told me they were bar food. ("Since when do you go...
