Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
Author: Rick Rodgers
Author: Anne Marie Gaspard
Author: Moshe Nov
Author: Maggie Shi
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
A semi-spicy, delicious vegetarian yellow curry. Enjoy this with brown or white jasmine rice!
Author: Marina Hobson
Author: Bonnie Bennett
Author: Steven Raichlen
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
Author: Susan Bishop-Sauter
"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Author: Tory Miller
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
Author: Laurel Randolph
Author: Naomi Pomeroy
Author: Jennifer Martin
Author: Maya Kaimal
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen