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tipstools tips 2010 06 how to work with tamarind paste
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Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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Tangy tamarind is a key ingredient in pad thai but works in lots of other applications
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Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
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The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
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This sweet-and-sour glaze is good on fish, chicken, ribs—you name it.
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Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.
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Spicy, funky, and sweet!
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Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.
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Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
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This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
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A refreshing take on a Caesar salad, complete with a lighter dressing and a kicky crunch.
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Here’s how to put it toward extra-flavorful baked tofu, a 10-minute broccoli stir-fry, and a cheesy chickpea skillet.
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Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.
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George Clooney's wedding was a big deal, so we're honoring it with a nod to his famous hair: 10 salt and pepper recipes.