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Beyond Curry You Know: Gavthi, or Indian Village Chicken Curry
Gavthi, or village chicken curry, uses lean chicken that's bathed in a delicious mix of spices and chilli. The bony nature of the bird imparts a rich, gamy taste to the gravy.Spice Hunting: Curry Leaves
By now I think it's reasonably common knowledge that curry powder is a British invention, not an Indian one. Indian cooking is no more summed up by that blend of turmeric, cumin, and black pepper than American cuisine is by ketchup and cheddar cheese. But there is a spice called curry—even by Indians!—whose singular aroma and flavor herald Indian cooking more than almost anything else. I'm talking about curry leaves, the nigh-magical herb essential to much of South Indian cooking.Nasty Bits: Fish Head Curry
Coconut curries are probably one of the best ways to cook a fish head because the pungent, thick-bodied, spicy broth complements the rustic look and feel of the head.Spice Hunting: Vadouvan, A Curry Powder for Every Pantry
Curry powder is stuff I may stir into mayonnaise or toss onto cauliflower for a casual dinner, but it doesn't satisfy me either as an all-purpose spice or a targeted seasoning for any serious cooking. That's where vadouvan comes in. It's a French-ified curry powder that's enjoyed a burst of publicity the last couple of years from chefs, eaters, and Top Chef audiences.Culinary Ambassadors: Bunny Chow, South African Street Food
For a true one-of-a-kind offering, look no further than our bunny chow — a loaf of cheap, white sandwich bread that's been hollowed out and filled with Indian-style curry. The loaf — which can be ordered in quarter or half sizes for those not inclined to hork down a loaf of bread for lunch — gets filled with a saucy curry and is then capped with the removed bread.Serious Salad (For One): Curry Yogurt Salad
Learning the intricacies of another culture's cuisine can be as daunting as learning a foreign language. I am definitely more of an eater than a cook when it comes to Indian food! But I still keep a jar of curry powder in my house: I love to throw together a quick salad of yogurt, vegan chicken, and cashews sprinkled with the spice blend to remind me of how I was lured out of my food comfort zone of processed chicken nuggets and ice cream sandwiches.Videos: 6 Japanese Curry Commercials
To finish off Japanese Curry Week, during which we learned about curry roux, ready-made curry, and how to make it from scratch, here's a round-up of six Japanese curry commercials spanning the past 40 years.Taste Test: Ready-Made Japanese Curry
There are three ways you can enjoy Japanese curry rice: you can make it from scratch, you can use curry roux blocks, and the easiest—you can simply boil a retort pouch or open a can of ready-made curry. For this taste test we tried S&B's Golden Curry, House's Curry Sauce with Vegetables, and Kikkoman Ginza Classic Curry Sauce.Taste Test: Japanese Curry Roux Mixes
I grew up with my Japanese father's somewhat rudimentary, from-scratch version of curry rice. It was only later in college that I learned about the ubiquitous blocks of curry roux that you simply add to a stew, magically turning them into curry. For this taste test I tried five brands of curry available in Japanese grocery stores in the US: S&B's Golden Curry and Torokeru (Tasty) Curry, and House's Vermont Curry, Java Curry, and Kokumaro Curry.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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