There’s no beating fresh tamarind pods (as opposed to the pulp) for making the tamarind water for this recipe. Fresh tamarind should look a little moist (and be sure to buy unsweetened tamarind—sometimes it is sold coated with sugar to be eaten like candy). Salted plums can be found in Mexican and Asian markets. Mexican chile-lime powder will be in the candy aisle of the Mexican market. Note that this is not chile powder or American chili powder. It’s meant to be eaten on its own or sprinkled on fresh fruit. If you can’t find the plums or the powder, just omit them both and mix some sugar and salt together for the rim. For the teetotalers in the house, including babies and moms-to-be, tamarind water is also delicious on its own.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.