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 ...

Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But nothing beats eating it straight from the pod if you ask us. If you ...

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 ...

Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.

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 ...

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 ...

In a pot over medium heat, pour in the water, then add the potato and boil until they are soft. Season with salt and black pepper after the water has reduced. Use your hands to mix the tamarind pulp ...

A kitchen pantry is an ever-evolving mix of old and new, familiar and unknown. It’s a combination of the food culture in which you were raised and the one that defines you today. It could be a hybrid ...

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 ...

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 ...