curry

Curried Goat Stew With Orange And Lime Rice Recipe

Tender goat meat served over zesty, citrusy rice
Dec 17, 2014 3:00 pm
Photo: Ben Fink

Puerto Rico has a rich culinary history influenced by France, Spain, Africa and TaĆ­no Native American. If you're ready to cook and eat like a local, renowned San Juan chef Jose Santaella's new book, Cocina Tropical, is packed with vibrant and diverse dishes from around the country. From salt cod fritters to suckling pig, Cocina Tropical is a one-stop shop for the best cuisine Puerto Rico has to offer. When slow-cooking season hits, braise a pot of island-style curried goat stew.

Goa Curry Mussels Hot Pot Recipe

Steamy, spicy South Indian mussels with coconut
Dec 3, 2014 1:00 pm

Chefs Ron Oliver and Bernard Guillas of the renowned Marine Room in La Jolla, CA have released the follow-up to their popular self-published cookbook, Two Chefs, One World. Their new book, Two Chefs, One Catch, focuses exclusively on the bounty of the sea, and how to prepare it masterfully for every fish lover you know. Pick up a bag of the freshest mussels you can find — it's curry time. 

Red Lentil-Crusted Grouper With Saag Recipe

Ditch the breadcrumbs, pump up flavor and crunch!
Nov 20, 2014 4:00 pm
lentil-crusted fish recipe

Crusting fish or seafood in lentils is a fun and easy way to add complexity, crunch and delicious flavor. I discovered the technique while experimenting with making flours from different grains. This lentil crust not only adds texture but a layer of flavor, too. The curry spices seem a fitting accompaniment as does the bright citrus and saag, a traditional curried spinach. The recipe, after the jump.

Slow Cooked Curried Chickpeas Recipe

Whip up this "set it and forget it" channa masala
Sep 9, 2014 3:15 pm

Slow-cooker chili is great, but if you're looking for a "set it and forget it" recipe with a little more spice, pick up a copy of author Neela Paniz's The New Indian Slow Cooker. This collection of classic Indian recipes made even simpler with your slow-cooker is a surefire way to ease into fall and winter cuisine. First up, the most appealing chickpea dish we've heard of in a while...

Indian Comfort Food: Kashmiri Potato Curry Recipe

Succulent potatoes slow-cooked in spiced gravy
Sep 4, 2014 3:01 pm

Slow-cooker chili is great, but if you're looking for a "set it and forget it" recipe with a little more spice, pick up a copy of author Neela Paniz's The New Indian Slow Cooker. This collection of classic Indian recipes made even simpler with your slow-cooker is a surefire way to ease into fall and winter cuisine. First up, the most appealing potato dish we've heard of in a while...

 

Comfort Food From Abroad: Classic Kedgeree Recipe

An Indo-British rice dish with rich smoked haddock
Aug 12, 2014 11:01 am
ginger & white kedgeree

When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Kedgeree is a hearty fusion comfort food you'll make over and over again.

From The Kitchen Of The Afro-Vegan: Tofu Curry With Mustard Greens Recipe

A spicy vegetarian tofu stew for Meatless Monday
Jun 16, 2014 1:00 pm
Photo: Paige Green

When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don't have to be vegan to enjoy it. It's light, healthy and can be pretty easy to make. Pick up a copy of renowned vegan cook and author Bryant Terry's new book, Afro-Vegan, and pump up the flavor with African, Caribbean and Southern influence. This spicy, hearty tofu curry will fill you up right.

Indian Slow-Braised Chicken Dum Pukht Recipe

A fragrant, filling curry you'll make over and over
Apr 23, 2014 1:00 pm
chicken dum pukht recipe

This curry is a great blank canvas, and a superb way to feed a bunch of people who are tired of the same-old dishes one makes for a crowd. It's also an ultimate comfort food — our freezer is full of this dish at various stages, from the onion-garlic-ginger blend to the finished product. 

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