The distinctive lite-gaminess of lamb finds a perfect partner in the acidity of tamarind paste — purchase it from your local Indian, Mexican, African or Asian grocery stores or online — although the ...

Tamarind remains a bit of a mystery to most cooks in the United States, but its sweet and sour pulp is appreciated by cooks from its native range in tropical Africa to India, Mexico and beyond. The ...

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Even in the middle of winter, this recipe makes me wish I was chilling on a beach and eating a lettuce wrap with my hands. Tamarind and ginger enliven the roasted pork, which is wrapped in lettuce ...

Sinigang na bangus sa miso is a Filipino sour soup made with milkfish, miso paste, tomatoes, and vegetables. Warm, tangy, and ...

The province of Sindh, now entirely in Pakistan and the homeland of my parents, has its roots in the Indus valley civilization. For the people of Sindh, a community uprooted and dispersed by the ...

The holiday season has arrived, with cooler weather and (some) trees and leaves beginning to turn a beautiful auburn color. If you have not planned your Thanksgiving menu, this is a good time to ...

These salmon skewers with tamarind sauce, adapted from a recipe by chef Marcus Samuelsson, make a quick weeknight meal but also work well if you’re planning for company. The sauce combines fresh onion ...

A kitchen pantry is an ever-evolving mix of old and new, familiar and unknown. It’s a combination of the food culture in which you were raised and the one that defines you today. It could be a hybrid ...

Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail. This recipe will yield about 2 1/2 cups of the tamarind-citrus syrup — enough for ...

To unlock the sour power of fresh tamarind, the pods or pulp must first be made into tamarind water. This tangy essence of tamarind is made by steeping fibrous tamarind flesh in boiling water, and ...