Here’s an Indonesian curry that’s so easy to make and so delicious that you’ll be sad that you didn’t know about it earlier. It’s not hot/spicy, but is intensely flavored. The recipe comes from James Oseland’s “Cradle of Flavor” book, whose many recipes were learned from home cooks and street vendors when he lived in…
Caldo Verde – Guest Contributor, Tony
It’s cold outside. You need soup. But you do not want a broth-y, noodle-laden, sodium-filled soup from a can. It’s gotta be hearty and filling. You want your soup to fetch a blanket and wrap you up, maybe throw another log on the fire and dim the light. You want to be sated. There’s a…
Karl Kurry
This type of curry defies being labeled as any certain type or ethnicity, but it can be, and is considered by some, to be delicious. It is my own creation, and I accidentally developed it more than 15 years ago in an attempt to make Indian curry, but not knowing anything about how to do…
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