Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes, thanks to Indian and Thai flavors. Choose the green chili pepper according to the amount of heat you like ...

My parents lived in Muscat, Oman, in the late 1970s. The summers were bone-dry and scorching. To escape, we would travel to the equally scorching but more smoldering, humid heat of Karachi, Pakistan, ...

It is great to tend to our backyard vegetable gardens for food sourcing and preparation. Homegrown produce is usually richer in nutrients and tastier as it can be harvested at the right ripe time.

Nutrition can get so overcomplicated, with specialist ingredients and confusing, often seemingly contradictory, science. The recipe here, taken from my book Cook, Eat,Run, ensure the fuel you need to ...

Every week, your challenge is to create an eye-opening dish within our capricious themes and parameters. Blog your submission on Open Salon by Monday 10 a.m. EST — with photos and your story behind ...

Heat two tablespoons of oil in a sauce pan over a medium heat, add the garlic, stir add the curry leaves and sliced onion and the beetroot, cook for a minute or two. Add one teaspoon curry powder, ...

Preheat oven to 350°. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop.

Curry fans, here's an unusual vegetable combo that's zingy, fragrant and a feast for the eyes, thanks to Indian and Thai flavors. Choose the green chili pepper according to the amount of heat you like ...