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The article offers drink suggestions to pair with moderately spicy curries with cocunut milk which include white and red wines.

The article reports on the Balti curry, a dish made in less than 10 minutes and first served in the Adil restaurant located in Birmingham, England, owned by Pakistani Mohammed Arif, has been the topic of debate by European Union officials whether to recognize and register as European food.

One bite of this and I'm transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly. 16 to 20 black mussels (about 10 to 12 ounces) [ABSTRACT FROM AUTHOR]

Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It's a very satisfying and healthy fry. 1 1/2 to 2 pounds kohlrabi [ABSTRACT FROM AUTHOR]

I WANTED to love Mysore Woodlands. It's kosher, so I could bring the leftovers into my home. It's Indian, so it would please my masala-loving wife, whose heart sank when a kosher-vegetarian South Indian place, Udupi Village, closed down two months after we moved to Montclair. That, in fact, was how Mysore Woodlands came into existence: when Udupi Village lost its lease in 2009, its owners, Lokesh and Raghu Sundarraj, brothers who had emigrated from Bangalore, quickly took over an existing Indian restaurant in Parsippany and were back in business after only a week. [ABSTRACT FROM PUBLISHER]

A native of Atlanta, Drake Page was familiar with his family's sweet Southern-style chutneys. He also lived in London, where chutney comes with the cheese in a pub. Now his DP Chutney Collective (a one-man band so far) produces a rotating line of more than a dozen chutneys and ketchups. The aromatic curried peach, top, and the musky sweet tomato with black mustard seeds, bottom, are the most popular. He said that about 75 percent of his ingredients come from local farms. He's nailed the Raj look on the labels, inspired by the classic tins of Sun Brand Madras curry powder. DP Chutney Collective Chutneys are sold in 9-ounce jars for $8.50 to $10 at Dickson's Farmstand Meats in the Chelsea Market, and in Brooklyn at Blue Apron Foods in Park Slope, Market in Ditmas Park and Eastern District in Greenpoint, among other places. Online shopping: thedpchutneycollective.blogspot.com. [ABSTRACT FROM PUBLISHER]

THERE is something important about the question of what to do with Thanksgiving leftovers, the aftereffects not only of bounty and abundance but also -- let's face it -- of overdoing it. We've got all this stuff, what are we going to do with it now? Sandwiches may be delightful, but those happen Thursday night. By Friday, you may have had enough of traditional American food and may be craving something on the opposite end of the spectrum, something with a bit of spice. Something, perhaps, with curry powder and coconut milk: a turkey curry. [ABSTRACT FROM PUBLISHER]

Several recipes for rubs including five spice powder, warm curry powder and chili powder, are presented.

Considers the use of curry leaves in cookery. Countries where the leaves are commonly used for cooking; Description on the leaves and its taste; Information on the recipe for Carrot and Watercress Salad.

Provides information on how to make canned coconut milk and Thai curry paste. Ingredients; Color varieties; Selling cost.

Opinion. Focuses on curry aficionado, known as curry, a condiment used in cooking and yogurt, while presenting a recipe. How to blend your own curry; Decisions to make when selecting curry and yogurt; Where mail shoppers and retails shoppers can obtain the condiment; Ingredients and method of the recipe.

Presents recipes using curry powder. Apple and Chicken Curry; Brussels Sprouts and Ginger Walnut Oil.

Presents information relating to food from the United States. Introduction of Julie Sahni's curry powder; Survey conducted on French food; Relocation of the Nevada Meat Market at 2012 Broadway, New York; Other news briefs. INSET: From the easel to the oven: Gingerbread..., by Grandma Moses..