"Tamarind adds its bewitching sharp-and-tangy tones to cuisines across the world; it's a magical ingredient that has the power to cure, quench, and make our mouths pucker (in the best way possible)," ...

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 ...

As a lover of sour lemon and lime desserts, I’m always on the lookout for other ingredients to satisfy my tangy cravings. Rhubarb, passion fruit, gooseberry and red currant all visit my kitchen when ...

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 ...

First published in 1993 in The Times-Picayune, this recipe was included in "Emeril's New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch (William Morrow, 1993). The story about the star ...

Instructions: Preheat the oven to 475 degrees. Line a sheet tray with parchment paper. First, make the tamarind glaze. Pour the olive oil into a medium saucepan over low heat and add the garlic.

1. Pat pork racks dry with paper towels and rub oil all over the ribs. Mix smoked pecan wood rub or rub of choice with salt. Rub spice mix all over the ribs. 2. Place on a sheet pan lined with ...

Although beating the heat during a relentless heatwave might feel nearly as impossible as resisting binging all eight seasons of Love Island UK in one sitting, a cool drink might at least lift your ...