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Entries tagged with 'curry pastes'

Beyond Curry: Pork Vindaloo

Beyond Curry Denise D'silva Sankhe 2 comments

The vinegar and chilli used in the spice paste, intensify over time and make Pork Vindaloo one of the best leftovers to have forgotten in your fridge for a few days. More

Ask The Food Lab: On Sizing Shallots and Frying Curry

The Food Lab J. Kenji López-Alt 14 comments

So many questions to answer, so little space and time! The two I picked this week are ones that often come up in recipe writing and will hopefully be useful to many of you. As always, if you have questions to ask, send'em along to AskTheFoodLab@seriouseats.com, and please include your Serious Eats user name in your email. All questions will be read, though unfortunately not all can be answered. More

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