Ready-to-use ginger-garlic paste is a staple in many Indian kitchens, valued for its convenience and time-saving benefits. However, its widespread use has also made it a target for unscrupulous ...

Cooked in big, meaty cubes, the salmon is coated with a ginger-garlic paste inspired by chef Meherwan Irani of Chai Pani. He uses the South Asian staple in a batter for crispy masala fish ...

Here's how to make it. In a bowl, mix chicken with curd, garam masala, red chilli powder, haldi, jeera powder, ginger-garlic paste, and salt. Let it sit for an hour. Soak 10-15 red chillies in warm ...

While ginger ale is great to drink on its own, it can do wonders for your pork in the form of a marinade. The benefit of ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

1. Heat oven to 400 degrees with a rack in the center.

Combine sugar snap peas, olive oil, and sea salt, then roast at 400 degrees Fahrenheit for 15-20 minutes until tender-crisp.

This sesame sauce is 'delicious enough to eat straight from the spoon' and can be pulled together in under half an hour ...

1. Heat oven to 400 degrees with a rack in the center.

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Pair chicken with all kinds of peppers in flavor-packed marinades, stews, sauces, and other preparations sure to enliven your ...

Rochester restaurateur Sammi Loo is well-known for the variety of ethnic restaurants she owns in town. While the history of ...