Curry

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

It’s that time to make the most of your kitchen’s most versatile MVP.

This weeknight recipe comes together effortlessly in one skillet.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

There's no searing or chopping. You barely need a knife!

There's a major difference between store-bought powdered spice blends and ones you make from scratch.

Use it to lure friends and family over for a fall stew party.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

This recipe is a new weeknight essential. Now I’ll explain the whole zombie thing.

They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.

These soups are bright, bold, and never heavy.

Coconut cream gives this soup velvety richness.

Here's how to make it perfect—and what not to do.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

It's really that good.

You've heard of it. You've eaten it. But do you really, truly know it? What is basmati rice, really? And what do you need to know to buy the good stuff?

Well, what curry is depends on where it's coming from and how it's used. Here's a quick breakdown of the types we come across most often.

The secret's in the (store-bought) sauce.

Curry lovers of the world, spice up your life (with these 37 recipes).

These sambal oelek recipes use our favorite chile paste for the ultimate hit of flavor.