Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But nothing beats eating it straight from the pod if you ask us. If you ...

These salmon skewers with tamarind sauce, adapted from a recipe by chef Marcus Samuelsson, make a quick weeknight meal but also work well if you’re planning for company. The sauce combines fresh onion ...

1. Pat pork racks dry with paper towels and rub oil all over the ribs. Mix smoked pecan wood rub or rub of choice with salt. Rub spice mix all over the ribs. 2. Place on a sheet pan lined with ...

Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our favorite new barbecue sauce for chicken wings. 1. Heat a grill to medium (350° to 400°). In a large, wide ...

The Kahn siblings have entered the hot sauce world blazing trails with their homemade dippings. Using a family recipe and nothing but natural ingredients, Captain Rick’s Hot Sauce and Sharon’s Spicy ...

With the arrival of warmer weather, I move my Shabbat dinner cooking outdoors and feature more grilled foods, including this Grilled Cauliflower with Tamarind Tomato Sauce. It makes a colorful, golden ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I know what you're thinking, 'another prawn dish?' But aren't prawns the easiest things to cook? And ...

If you are looking for a prawn recipe, make sure you try this tangy tamarind prawn curry recipe that can be prepared easily and quickly. Read Time: 3 min Prawns are one of the most popular seafood all ...

Even if you don’t know it, you’re probably familiar with the distinctive tang of tamarind. A staple in South and Southeastern Asian cuisine, it’s the tangy-sweet heart and soul of a killer Pad Thai ...

"Tamarind adds its bewitching sharp-and-tangy tones to cuisines across the world; it's a magical ingredient that has the power to cure, quench, and make our mouths pucker (in the best way possible)," ...

Note: Adapted from “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa” by Marcus Samuelsson. See the accompanying recipe for tamarind liquid. Or you can use canned “fresh ...