Ingredients

From Chutney to Curries, This Beguiling Fruit Has Enlivened Indian Dishes For Millennia

In the beginning, there was tamarind. Originally carried to the subcontinent from Africa by traders, its name alone is emblematic of its deep roots in India—drawn from tamar-i-hind (“the fruit of India”) and so-called by early Arab traders possibly “because of the brown fruit that resembled dates,” write Harini Nagendra and Seema Mundoli in their …

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We Can’t Stop Cooking with These 10 Peruvian Pantry Staples

Ceviche, lomo saltado, causa limeña—Peruvian food is famous for its bold flavors and melting-pot dishes that draw from African, Asian, and European cuisines. But whether you’re holed up in a fishing village on the Pacific coast or dining atop a jagged peak of the Andes, you’ll find culinary through-lines in a handful of pantry mainstays …

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Shopping Guide: The New School Asian Food Pantry

There’s never been a better time to be cooking with Asian ingredients in the United States. After decades of erasure and misrepresentation, American supermarket shelves and digital marketplaces finally look more like the country’s diverse population and palate. This shift is largely thanks to a new wave of first- and second-generation Asian American chefs, food …

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These Asian American Entrepreneurs Are Redefining the Millennial Pantry

Like many during the COVID-19 pandemic, I found myself taking up new hobbies—especially in the kitchen, where I tried my hand at traditional Vietnamese recipes that I wouldn’t have dreamt of attempting before. (I’m not the only one: working from home and with more flexibility than ever, one in six Americans took up a new …

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