It's not an authentic curry, from an Indian or Thai tradition--it's built from what's on hand, and customized to your tastes.
A new cookbook aims to capture the blended cuisine of second-generation Indian-Americans. It pairs recipes with Bollywood movies, for an added taste of home.
Have you every wondered what your favorite spot in the woods might taste like in a beer? Wild Pitch Yeast might make that possible.
Jazz up your Hanukkah celebration this year with a new twist on traditional latkes.
"Our starting point is that the term 'Indian food' is actually only a lazy way of people describing the food of a continent," says Ranjit Mathrani.
Make your own curry paste for a deep, complex flavor. Llewellyn makes it simple in the food processor. In a pinch, you can buy prepared curry paste.
Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests.
This dish is so close to the original, it just seemed wrong to call it a tomato and cauliflower curry.
On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.
Coconut milk instead of cream makes this curry vegan.
Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
Ameerah Siddiqi's family finds ways to put a Pakistani twist on American foods, despite living in suburban Indiana.
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.
This super easy soup will have you warmed up on these winter nights in no time.
The Hub's tool share cuts down on new gardeners' start-up costs. Watchdog groups are concerned about the U.S. meat inspection system. Lentils with Daniel Orr.
Lentils can get pretty boring after a while. This curried preparation gives them a little heat and a little sweet.
This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
Breathe new life into your leftovers with this flexible and flavorful chawt recipe.