I'd like to make a nice, creamy traditional seafood chowder for a dinner I'm planning, but haven't found a good recipe online or in my small selection of cookbooks. If anyone has one to recommend, I'd really appreciate it.
Korma is a mild, coconut milk–based curry, a great way to introduce more complex and fragrant spices to your cooking. Our plant-forward version is simple to prepare thanks to a few time-savvy supermarket finds, like prechopped onion.
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.