Studies have found that if you think your meal isn’t filling, it won’t be. Combined with the effects of Supersized restaurant portions, this can leave people disappointed when they try to limit ...

I love Indian-flavored food and wanted to make a quick dinner at home. This delicately spiced food can take time to make. So, I created a short-cut dinner that captures the essence of the popular ...

1/4 cup lemon juice (from about 1 lemon) 2 teaspoons kosher salt 2 pounds large or extra-large shrimp, peeled and deveined 12 scallions (white and light green parts only), thinly sliced 1 cup fresh ...

Jheenga masala is both wonderfully quick to make and fabulously bold in flavor. It’s also a great entry point for anyone interested in trying their hand at Indian curries. Unlike many traditional ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Garam masala (an Indian spice) (Or, mix together ¼ teaspoon each of ground cardamom, cumin, and coriander, along with a dash of cinnamon and a dash of black pepper.) Directions Heat 1 teaspoon oil in ...

In a bowl, combine the lemon juice, serrano, garam masala, cayenne, turmeric, mustard powder and coriander. Add the shrimp and toss to coat. In a large nonstick skillet, heat the oil. Add the cumin ...