Add Yahoo as a preferred source to see more of our stories on Google. Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But ...

Using tangy tamarind paste in place of Key lime juice gives this ultra-creamy dessert a rich, fruity depth. By Melissa Clark As a lover of sour lemon and lime desserts, I’m always on the lookout for ...

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 ...

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 ...

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 ...

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 ...

In a bowl, whip heavy cream to soft peaks and set aside. In a separate bowl, combine sour cream and tamarind paste, and egg yolks, and ½ cup of sugar and set aside. In a stand mixer with whip ...

If you’ve never used it before, tamarind might come across as a difficult ingredient. While seedless pulp is available at many markets, it’s frequently packaged in blocks — the pulp (or paste) is ...