I’ve had lots of Japanese curry over the years: homemade, the kind using the premade roux from the grocery store, and the real-deal at restaurants in Japan. There’s even a Feral Cooks version on this site. I must say that this recipe from Food & Wine is as good as any katsu curry I’ve had….
Archives for December 2022
Cashew-Curry Brittle
This is a quick an easy candy recipe from Bon Appétit that all but the most food-risk-averse people would like. The curry powder adds a very subtle flavor to offset all that sugar. I actually used dark corn syrup in this batch to good effect, if that’s what you have in the house, go head…