Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Marcus Samuelsson
Author: Allie Lewis Clapp
Author: Maggie Ruggiero
Author: Andrew Friedman
This simple shrimp curry uses yellow curry powder and coconut milk.
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Author: Jack Bishop
Author: Michel Richard
Author: Andrea Albin
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
Author: Paul Grimes
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Author: Kelly Mickle
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Author: Ivy Manning
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
Author: Gourmet Test Kitchen
Author: Alain Coumont
Author: Jessica Goldman Foung
Author: Allen Susser
Author: Paul Grimes
Author: Melissa Roberts