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Entries tagged with 'tamarind'

Spicy Tamarind Caramel

Serious Eats Emily Teel Post a comment

This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America. More

Here, Lassi!

Serious Eats Mira Evnine & Liz Clayman 1 comment

This tamarind and coconut-enhanced take on a traditional lassi is downright refreshing, a little tart with just the right amount of sweet and smooth. More

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

Serious Eats Kate Williams Post a comment

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Tamarind Fish Curry

Serious Eats Denise D'silva Sankhe 5 comments

This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood). More

Tamarind Rice

Serious Eats Denise D'silva Sankhe 3 comments

This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice. More

Sweet Tamarind Chutney

Serious Eats Joshua Bousel Post a comment

Sweet and sour, this tamarind sauce is a flavorful Indian staple that's easy to prepare at home. More

Son-in-Law Eggs: Thai Fried Hard-Boiled Eggs in Tamarind Sauce

Serious Eats Leela Punyaratabandhu 8 comments

[Photograph: Leela Punyaratabandhu] Sour, sweet, and salty, this dish represents what people love about Thai cuisine. It may look complicated to make but it's quite easy. If you have hard-boiled eggs on hand, these son-in-law eggs will be ready in... More

Yusho's Baconian Cipher

Serious Eats Roger Kamholz Post a comment

With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration. More

Cinnamon-Tamarind Margarita

Serious Eats Maggie Hoffman 2 comments

This margarita is super tart and fresh, with the slightly earthy notes of tamarind and cinnamon coming through. Use a good 100% agave tequila, blanco or reposado. The spice of the tequila echoes beautifully though this cocktail, and a little Cointreau adds a hint of orangey sweetness. More

Cook the Book: Halved Eggs with Garlic, Curry Leaves, and Tamarind

Serious Eats Caroline Russock 1 comment

If you can think of an ingredient, chances are that there is a recipe that utilizes it in Raghavan Iyer's 660 Curries. I would have never thought to incorporate hard-cooked eggs into a curry recipe, but it makes perfect sense.... More

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