A tender buttermilk poppyseed cake topped with sweet roasted strawberries. More

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Here's something we hear often: "I like Indian food, but I don't eat it enough." If you're one of those people, and you're looking to beef up your Indian culinary knowledge, consider this your guide. We combed through the Serious Eats: New York archives to put together this glossary of Indian food in New York that we love, from street snacks to fine dining, and from downtown Manhattan to outer Queens. More

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I knew my trip to Hong Kong wouldn't be complete without at least one dim sum meal. But how do you choose where to go in a city with hundreds of dim sum choices? Maybe narrow it down to Michelin-starred restaurants. Maybe super narrow it down to the cheapest Michelin-starred restaurant in the world: Tim Ho Wan. More

What is the best way to store chocolate? It depends on the weather, of course. Here are a few essential tips and guidelines for milk and dark chocolate bars, as well as for bonbons (shelf-stable and handmade.) More

Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake. More

This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top. More

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Tucked into the chili-pepper-lit neighborhood known to most as Curry Row is a serious Indian market with spices, rare fresh herbs, and a beer selection vast enough to make even jaded East Village shoppers pay attention. More

All too often grilled boneless, skinless chicken breasts have more attributes closely akin to cardboard than serious eats. With a little know-how, this is an injustice that we should no longer have to endure. The key to juicy grilled chicken breasts is to brine them first, then to cook them over a two-zone fire, using a thermometer to gauge doneness. More

The re-opening of Smorgasburg has brought a dizzying array of new vendors selling food products you didn't know you wanted: Teriyaki balls! Chicken burgers! Bite-size cheesecakes! Amid them all, it's great to discover a vendor offering something that we really need: great bagels made by a top-flight baker. More

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The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. More

When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts. More

Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic. More

The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor. More

[Photograph: Nick Kindelsperger] I have a seriously soft spot for Creole cuisine, which is unfortunately completely underrepresented in this column. Most recipes require long simmers and dozens of ingredients, a fact that is even more pronounced as I flip through... More

Creamy eggs baked in creamy avocado is more delicious than you'd think. More

Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers. More

This meal is ideal for Sundays when you're craving something a little bit fancy, but don't want to spend hours hovering over the stove. The butterflied hens cook quickly, and serving them with couscous makes this meal come together in no time. More

Eggs wrapped in bacon, with optional additions of various vegetables—as good a concept as it sounds. More

Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but. More

Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious. More

Chicken poached in coconut milk and chicken stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette. More

Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine. More

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Popping out of the 74th Street-Broadway station in Jackson Heights, chef Andy Ricker of Pok Pok was ready to take us on a Thai market tour around the neighborhood. We traipsed up and down the aisles of a few markets specializing in Thai products as he pointed out the ones he likes (frozen coconut milk) and those he really doesn't care for (canned curry pastes; "don't ever buy them, please."). More

This smoothie is inspired by Hoboken NJ's now long-defunct Frozen Monkey cafe, which used to make a similar shake with Tasti D Lite as a base. More

Spicy-sweet jerk beef stew offers a taste of the Caribbean. More