YouTube video by WhamVEVO

This is more a stir-fry than a curry in spite of the name, which, like the recipe, comes from “Classic Indian Vegetarian and Grain Cooking” by Julie Sahni (William Morrow, 1985) The potatoes get no sauce, just a coating of curry powder that adheres to their flesh as they crisp in the pan Grinding your own curry powder is not strictly necessary, especially if you have a brand you like in your cupboard

YouTube video by CharlesEddieVEVO

Spicy food and pasta are two of my favorite things to eat and this simple recipe combine them both to create a spicy Thai spaghetti salad.

Also known as dan dan mian, these noodles have regional variations — you’re likely to find a peanut-laden, vegetarian version in Taiwan — but this recipe comes from Café China, a beloved Sichuan restaurant in New York City. Popularized in Chengdu, this dish takes its name from the Mandarin verb “dan,” which refers to how vendors once carried the ingredients, hanging from bamboo poles balanced on their shoulders The dish builds on a complex chile sauce that is more rich and robust than fiery Though the ingredient list is lengthy, the process is clear-cut: Get the water boiling for your noodles while you prepare the sauce