Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The rhythmic pounding of my late grandma’s century-old mortar and pestle is as familiar to me as any lullaby. The ...

Thai red curry paste is the condiment that’s started a thousand meals in my kitchen. Simmered with a little coconut milk, it becomes a fragrant, spicy sauce for all manner of meat, fish, vegetables, ...