Join Chef Jean-Pierre as he shares his easy recipe for Massaman Beef Curry, blending French techniques with Thai flavors.

http://www.thaitable.com/Thai/recipes/Masaman_Curry.htm looks like a decent recipe. The last time I made it I just winged it. Some chicken, some curry paste, some ...

Nikky Phinyawatana thinks pumpkin pie is severely overrated. Maybe it’s the way the custard is overly spiced, or the lack of texture in each bite. “I’ve tried it so many times and it’s just not my ...

Add Yahoo as a preferred source to see more of our stories on Google. If you’ve ever wondered what makes Thai curries so aromatic and flavorful, the answer lies in one key element: Thai curry paste.

kabocha squash—is stir-fried with eggs, floated in simmering hot pot broths, or added to spicy curries. That is not the case in Thailand, where pumpkin—or more typically “We roast the ...

Joel Watthanawongwat, the chef of Soothr, a Thai restaurant in New York City, makes large batches of braised beef shanks each day to use in several dishes, including this tamarind and coconut-rich ...

The rich, flavorful, bright, layered flavors of Thai curry pastes are what make them so unique and, most likely, one of your favorite bases for your take-out meals on a Friday night. The term 'curry' ...