Shirley Aunty, the matriarch of the Aranya Pepper farm, is an egg curry queen. Her ingredient list is sparse—just shallots, spices, and coconut milk—but the result is so silky and rich. It’s a lesson ...

In a time before they might sell for an unfathomable $18 a carton, I’d eat eggs six ways to Sunday: fried hard with sweet chili sauce on top and buttered toast on the side, rolled into an omelet, made ...

Okay, I’ll admit it: as much as I love curry, I rarely make it at home—unless it’s the zhuzhed-up chicken-and-vegetable version made with the mild Japanese curry roux blocks I grew up with (or the ...