This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour. There is also a Northern Indian version, which is spicier and even more sour. They never add sugar to their kadi as Gujaratis do.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.