Tamarind is the traditional souring agent in the beloved Filipino sinigang, a savory soup that is often made with meat or ...

You'll marinate cubed chicken thighs in a combination of citrus, harissa, cumin, and garlic before grilling them, which ...

These salmon skewers with tamarind sauce, adapted from a recipe by chef Marcus Samuelsson, make a quick weeknight meal but also work well if you’re planning for company. The sauce combines fresh onion ...

Tamarind remains a bit of a mystery to most cooks in the United States, but its sweet and sour pulp is appreciated by cooks from its native range in tropical Africa to India, Mexico and beyond. The ...

Explore Sinigang, the Philippines' signature sour soup, with pork, beef, chicken and seafood options, key ingredients, and traditional techniques.

The distinctive lite-gaminess of lamb finds a perfect partner in the acidity of tamarind paste — purchase it from your local Indian, Mexican, African or Asian grocery stores or online — although the ...

Even if you don’t know it, you’re probably familiar with the distinctive tang of tamarind. A staple in South and Southeastern Asian cuisine, it’s the tangy-sweet heart and soul of a killer Pad Thai ...

Paola Velez's tamarind pâte de fruit is sweet, tangy, coated with fruity sugar, and altogether delicious. Pastry chef Paola Velez combines tamarind pulp with ingredients like fresh lime juice and ...

This is a vivifying soup, good in warm or cold weather. The chile and ginger gently warm your mouth, while acidic tomatoes and tart tamarind come together in the delicate and fragrant broth, which, ...

Cut the ribs into chunks of 2 or 3 ribs, depending on their size. Place them in a large bowl and toss with salt. In a small bowl, combine the tamarind paste, orange juice, honey, soy sauce, lime zest ...

It's always a good day to try a new recipe, and today we're making chilli tamarind fish in coconut sauce. Thoroughly clean the fish, then make shallow cuts on both sides. Pour the lime juice on every ...

Slathering sauces or seasonings over a chicken before roasting may produce a beautiful bird, but it can deliver lackluster flavor. That’s why we prefer to season a chicken under the skin. Sliding ...