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The article offers information on impact of South in cooking recipes that have tomatoes and turmeric. Topics discussed include views of Samantha Fore on a recipe that is named as roasted curry tomato pie, the 2017 Southern Foodways Alliance Symposium that included discussion on how South is inspiring cooking, and Sri Lankan cheese toast that is spiced with onion and chile pepper.

The article offers some culinary food suggestions available in Australia. Topics discussed include fresh and frozen meals available in Sydney and Melbourne, Dish'd being a Snap-frozen gourmet meal designed by chef Jacques Raymond and fresh and Spice Tailor consisting of daal and curry sauce kits form chef Anjum Anand.

The article provides recipes of aromatic curries from Australian cook Michele Cranston including Vietnamese Prawn Curry, Lamb and Fresh Herb Curry, and Chickpea and Vegetable Curry.

Several recipes are presented, including the braised beef ragout, the coconut chickpea curry, and the chickpea burgers.

Recipes for cooking with curry paste, including Thai Red Curry Pork, Yellow Curry Chicken, and Thai Green Curry Shrimp, are presented.

Several curry recipes are presented including Nepalese Pork Mince Curry, Thai Green Prawn Curry, and Afghani Lamb and Spinach Curry.

The article presents several recipes for Thai dishes, including Prawn Pad Thai, Pork Green Curry, Money Bags, Curry Puffs, Lime Fruit Salad and Thai Beef Salad.

Presents several recipes depicting the tradition of Vietnam. Replacement for red curry powder in cooking 'Grilled Catfish with Noodles'; Preparation of beef broth in making 'Beef Noodle Soup'; Role of caramelized sugar in preparing 'Braised Tofu in Caramel Sauce'.

Presents recipes using curry. Colorful cauliflower curry; Curried squash and pepper; Golden curried Moroccan soup; Encore curry; Fast curried chicken & apricots; Entertaining curried chicken; Curried party shrimp; Curried cabbage; Curried lentil soup.

The article discusses chef Paul Carmichael at Caribbean restaurant Momofuku Seibo, Sydney, New South Wales including his childhood memories, his upbringing in St. James Parish, Barbados, his mother's cooking using yellow curry powder, and the curried chow mein his brother cooked. It discusses the tastes of Caribbean cooking, the fusion cooking blending Indian, Chinese, African and British cuisines, and people in Sydnet fining comfort in his cooking. It presents a recipe for his curried rice.

Several recipes are presented including the North Indian Curry Chicken, Korma, and Lamb Biryani.

Several recipes recommended for a week's menu are presented, including bangers and mash, baked fish and chips and coconut-curry beef.

The article focuses on the benefits of cooking and eating pumpkins. It states that pumpkins are stereotyped to be used only for fall decoration and not for cooking. It mentions that most of the time, pumpkins are taking a back seat to smaller variety of squash such as zucchini, butternut and acorn. It cites that pumpkins can be used in a variety of delicious meals such as pumpkin soup, curry, and stuffed pumpkin blossoms. Tips on how to pick the right pumpkins at the pumpkin patch are presented.

The article highlights the health benefits provided by turmeric, an ingredient that gives curry powder its golden color. The author says turmeric's earthy taste tempers that of the stronger spices in the mix to achieve a rich blend of flavor. In Ayurveda, India, the spice has been used to treat digestive disorders, arthritis, and skin ailments. Bharat B. Aggarwal, a researcher at the University of Texas M.D. Anderson Cancer Treatment Center in Houston, stresses that turmeric has true medicinal value. A recipe for Mellow Yellow Rice Noodles With Roasted Peanuts is presented.

The article spotlights Caribbean cuisine. According to Wendy Rahamut, the people of the region is passionate on food. And the key element of their cuisine is curry. Curry is believed to be an influence of workers who came to the region from Trinidad and India. Recommended restaurants include Hereford's Recreation Club, The Breakfast Shed and the Brooklyn Bar.

Presents recipes for curry dishes. Indian-spiced halibut with yogurt; Red lentil and squash curry soup; Lemongrass paste.

Several Malaysian recipes including Poh's prawn and pineapple curry, Rempah (wet spice paste), and Alvin's Nyonya-style mixed vegetables are presented.

The article evaluates several spice blends that can be used to make curry in hurry such as the Biju's Madras Curry Spice Blend; the Rumi Afghan Curry Braise; and the La Boîte Voyager Blends Massalis.

The article presents several ways to inspire kids to eat vegetables. Topics include a research from the Cornell Food and Brand Lab which reveals the impacts of menus on kids selection for vegetables, importance of kids education to eat vegetables and growing green vegetables with kids. It also presents several recipes including the Sweet Curry Basil, Thai Ginger Sesame and Tomato Basil.

The article discusses the potential of Kahawai as an excellent dish. Being regarded by some as a good-for-nothing other than bait, noted is that the kind of fish species can become delicious if cured well and eaten as soon after its catch. Also included are the techniques of catching Kahawai, its proper handling when landed, and the recommended routine to assure the quality of the Kahawai such as to prevent the fish from being stained from too much blood after capture.

Recipes for potato latke, curried carrot latkes and applesauce are presented.

Recipes for several dishes with curry powder are presented including roasted carrots with curry dressing and labne, cauliflower, potato and pea curry, and grilled curry-spiced chicken.

The article presents several recipes for beef and vegetables including red beef curry, beef and vegetable sausage rolls and asparagus and prosciutto risotto.

This article presents several recipes, including Fish & Potato Yellow Curry, Satay Beef, Panang Chicken Curry and Pork Green Curry.

Provides information on curry, a dish seasoned with curry powder. Meaning of curry in India; Recipe for Chicken Bhuna Curry; Ingredients often combined in the classic Indian curry.

An interview with aerialist/snowboarder and former gymnast Elena Hight is presented. Topics discussed include her family's relocation from a beach in Hawaii to the mountains when she was 6 years old, how Hight starts her day, and her passion for cooking homemade veggie curry using light coconut milk instead of dairy.

A recipe for Khayan Tee Hnut or Burmese Eggplant Curry is presented.

The article describes an Indian cooking demonstration by a young, Indian woman named Madhur Jaffrey, held at Bloomingdale's in Hackensack, New Jersey. Jaffrey talked constantly as she worked on the platform. She criticized the use of commercial curry powder. She preferred variety in the use of spices.

A recipe for chicken and mango curry is presented.

Several recipes for pumpkin are presented including toasted salted pumpkin seeds, curried pumpkin and fresh pumpkin puree. INSETS: HOW TO BAKE A PUMPKIN;HOW TO MAKE FRESH PUMPKIN PUREE;HOW TO MAKE TOASTED SALTED PUMPKIN SEEDSY;CURRIED PUMPKIN

The article features several Indian dishes. Kodava Pandi Curry is spicy pork curry which is considered as a specialty of the Kodavas, or Coorgis, native to the Coorg district of Karnataka. Doh Neiiong is fatty pork cooked in black sesame seed gravy and is served as a delicacy of Meghalaya. Nadru Yakhni is served in Kashmir and involves the lotus stem or Nadru as the main ingredient.

The article offers information on the restaurants in Auckland, New Zealand that serve good curries which include KPS Sri Lankan Takeaway, Top in Town, and Moksha Fresh Indian. It states that KPS Sri Lankan Takeaway offers chicken biryani-basmat rice with aromatic spices and hot chicken. Top in Town on the other hand serves the largest selection of top curries with a price not over 10 dollars. It notes that Moshka Fresh Indian serves lamb vartha curry with chunks of melt-in-the-mouth lamb.

The article offers information about curry. In India curry refers to any type of sauce, but in English-speaking societies it commonly refers to a stew made with curry powder. The article describes the various curries that are produced throughout the world. Depending on the culture curry may be made in either cold or hot climates. INSET: Beverages to complement your curry.

This article presents the seven spices that every kitchen should in stock. These are curry, nutneg, cloves, fennel, mustard seed, peppercorn and cinnamon. Curry is good for chicken, beef and lamb stews. Nutmeg is good for fruity desserts, eggnog and cooked greens. Cloves is good for mulled cider, orange, tea and apple pie. Fennel is good for adding sausage-like flavor to marinara sauce. Mustard seed is good for curry, marinades and chutneys. Peppercorn is good for grinding directly onto food. Cinnamon is good for desserts, baked goods and coffee.

The article presents several recipes for seasoning including Cajun Blackening Spice, Madras Curry Powder and Jamaican Jerk Marinade.

This article addresses several inquiries relating to cooking. One reader asked a question concerning poaching organic eggs. Another reader inquired about the curry dishes being offered at posh restaurants and at Indian restaurants. Another question focused on the recommended storage for broccoli. Broccoli should be stored in a vented plastic bag for up to five days.

Focuses on the cooking uses of curry leaves in South India. Sources of the leaves.