Call it “Curry 101.” This recipe taught us how to blend aromatics and spices into a savory paste—the secret to a classic Indian curry. This paste can flavor meat or chicken, and makes a bright sauce with chopped tomatoes or a smooth and tangy sauce with yogurt. No matter which variation—whether red or golden brown—this curry rivals authentic Indian take-away. We say “take-away” because that’s what they do in the UK, the source of this recipe. Brits love Indian food (some say chicken tikka masala outsells fish ‘n chips) and this recipe comes from Cooking the Indian Way published in London in 1962. And as much as we idolize Madhur Jaffrey, the Godmother of…
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Steamed Chinese Buns (Bao) with Chicken or Char Shu Pork
Our friends Joanne and David made these pillowy Steamed Chinese Buns long before the term “bao” (short for “baozi”) became fashionable. Fluffy and full of flavor, these buns rival those you’d get at any restaurant. The secret is the soft, enriched dough which puffs up high and airy in the steamer. Stuff it with Char Shu Pork or David’s Garlic-Ginger Chicken and you’ll be in bao heaven. Joanne started making this lighter-than-air dough using a recipe she found in the 1986 issue of Better Homes and Gardens. David, who knows his way around a wok, created this luscious Garlic-Ginger Chicken filling to go with it. We’ve also tacked on a sweet and salty Char…
