Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tamarind - Page 2 of 2

  • Product

    Modern Spice

    A new cookbook explores today's real Indian cooking.

  • Recipe

    Thai Dipping Sauce

    This sweet-sour-salty dipping sauce is a pungent counterpart to the cool Fresh Shrimp Spring Rolls. Tamarind concentrate is available in jars at Asian groceries. As a substitute, use cherry juice…

  • Recipe

    Shrimp & Pomelo Salad

    A pomelo looks somewhat like a grapefruit, with plumper, drier pulp inside. If you can find pomelos, choose one the way you would a grapefruit: select one that feels heavy…

  • Recipe

    Roasted Red Pepper-Tamarind Ketchup

    With the underlying tart note provided by tamarind, this somewhat chunky conserve blends sweet, tart, and spicy in one brick-red mouthful. I like to top a grilled turkey burger or…

  • Recipe

    Stir-Fried Tamarind Beef & Broccoli

    I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.

  • Article

    Exploring the Vivid Flavor of Tamarind

    If you use tamarind to add a sour touch to a dish, you'll be joining the ranks of cooks from India, Mexico, and Thailand, who add the pulp of this…

  • Recipe

    Whole Roasted Snapper with Tamarind

    For this Indonesian-inspired dish, I like a firm-textured fish such as red snapper, striped bass, or grouper. Although the fish is traditionally deep-fried, I simplify and lighten things a bit…

  • Recipe

    Sweet & Sour Fruit Dipping Sauce

    Tamarind dipping sauce is one of two traditional sauces served with Indian samosas. Though tamarind paste can be difficult to find in supermarkets, this recipe virtually duplicates the flavor with…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.