Brown Stew Shrimp and Sweet Potato Grits
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
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A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
Beef (or goat, or prawns) parboils briefly
A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs
A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
Oxtail simmers slow with aromatics until the meat is falling-tender
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
Ganguo, literally "dry pot", is the dry sister of hotpot
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…
Prawns are seasoned briefly with turmeric and salt
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…
A Madras lives or dies by balance
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…