Hearty, filling, and packed with the flavors of her mother’s kitchen — onion, ginger, and chile flakes — these are Sam Fore's cold-weather go-to. Sam Fore is a Sri Lankan-American chef based in ...

Remove fat from chicken, chop meat into quarters. Heat half the oil in electric frypan and brown the onions, then remove. Add remaining oil, heat, then brown chicken pieces, remove. Add curry paste ...

1. Bring 3 cups salted water to the boil. Add rice and ½ teaspoon salt flakes, stir and place lid on saucepan. Simmer for 15 minutes, until all water has been absorbed and rice is tender. Do not stir ...

Heat coconut oil in a medium Dutch oven over medium until shimmering, about 1 minute. Add mustard seeds, and cook, undisturbed, until seeds begin to pop and crackle (stand back so they don’t pop in ...

Always a fan of delicious and simple recipes, I came across how to make sweet potato and peanut curry. With coconut milk as its base, rest assured it's a mild curry that holds no heat (even though I'm ...

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” ...

It's a common myth that eating healthily is dull and monotonous - yet in reality, it's anything but. For those looking to nail the nutritional balance and achieve their five-a-day target, there are ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Megumi Fujii learned ...