Mother and daughter Patricia Tanumihardja and Juliana Evari Suparman share recipes from their Indonesian kitchen.

Familiar flavours, scents and cooking techniques can provide support and comfort to those living with dementia.

Roast cumin seeds, peppercorns, coriander seeds, dried red chilli peppers together and crush them with the help of mortar and pestle. In a different pot, boil mutton pieces with bay leaves, cloves, ...

Instructions: With a rolling pin or in a mortar and pestle, crush the cinnamon, cardamom, cloves and black peppercorns until ...

Cooking dishes our forebears used to make is our way of expressing how much we miss them. Read more at straitstimes.com.

The art of making and using pestoChances are, even if you’ve never made pesto, you’ve enjoyed the classic Italian sauce on ...

After writing a handful of other cookbooks and a few children’s titles, she’s now collaborated with her mom on “Mortar & Pestle” (Weldon Owen, $39.99), a book of Indonesian recipes and ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Families have their own recipes carried on from one generation to the next. Spices, roots, and herbs such as turmeric, ginger, and tamarind are traditionally ground into a thick slurry with a mortar ...

Very early cooking methods including a spit roasting on an open fire, with items suspended from a chimney crane; liquids in a ...