Thai curries differ from northern Indian curries in that they add some typically Thai ingredients, such as dried red chiles, onion, garlic, coconut milk, galangal, lemon grass, and kaffir lime, to the warm Indian spice blends. They are categorized as red, yellow, or green based on the kind of chile or ingredients used in them (but not necessarily by the color of the finished product), and they have an element of sweetness to them that is lacking in some Indian curries. They can be made from scratch, but most Thai home cooks today rely on either commercially prepared pastes or pastes prepared by a vendor down the street. Many supermarkets in the United States carry Thai curry pastes. And if you really want to save time, you can purchase a jar or two of Thai Red Curry Simmer Sauce (Whole Foods and Trader Joe’s are two good bets) and save yourself the trouble of doing any mixing at all! Most Thai curries, including this one, should be served with steamed rice.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.