Pakora, vegetables coated in a spicy batter and fried, is one of my favorite Indian-Pakistani snacks. One of the great things about it is...

The fresh and cool flavors of the mint and coriander sauce are fabulous with fish and lamb, but they are also nice and soothing with hot ...

The flavor of pepper is not often appreciated as more than half of the ubiquitous salt-and-pepper duo that performs in the background of ...

Nan is the persian word for “bread.” Different versions of nan are served all over Asia, from Xinjiang Province in China to Afghanistan a...

Rice colored yellow with turmeric is served everywhere rice is served. The simplest way is just to add a little turmeric to the cooking w...

The first pressing is called the coconut cream. With each pressing, the fat content drops and there is less flavor. The first two pressin...

The Thai are specialists at using beef in light-tasting dishes, like this salad.Green peppercorns have a fresher, more earthy flavor than...

The cooking of Kerala is varied and open to outside influence. This is a not unusual combination of north and south Indian cooking. The r...

The young pigs that are typically served in Bali are large enough to serve a whole lot of people, sometimes weighing as much as 150 pound...

Serving a mixture of pork and shrimp on lemongrass “sticks,” like savory Popsicles, is typical of both Bali and Thailand. The combination...