The holidays are not only about immersing ourselves in the foods and dishes that bring us comfort, but also trying new recipes that have potential to be new classics in our repertoire. I require mashed potatoes with noodles and turkey gravy (I know, it sounds weird, but oh so delicious), green beans cooked with bacon and onions, and classic bread stuffing…but this year I’ll be adding several new recipes that include this HERBED BUTTER-MASSAMAM ROASTED CHICKEN. The Blue Elephant Massamam curry paste provides a holiday-esque brown spice nuanced flavor that is exquisite with the fresh thyme and tarragon.

This recipe calls for two chickens, simply because we expect to feed a small group of friends for Thanksgiving or Christmas, but it’s easy to adapt to a single bird if you’re preparing as a weeknight dinner for the family.

The Holiday Season is upon us, which means long drives, massive family fights, and lots of booze and great food to help us drown our sorrows. This RED CURRY SMOKED SALMON DIP boosted with flavor from smoked salmon and BLUE ELEPHANT red curry paste is the perfect starter to any Holiday Party, regardless, if you’re celebrating miserably with immediate family, extended family, or just distant relatives.

One of the great virtues of this recipe is that it takes so long to prepare…because sometimes , long lazy days spent at home in the kitchen are the BEST days. The house will smell like love, and this YELLOW CURRY LOBSTER BISQUE will be adored by everyone that brings a rich, velvety spoonful to their lips.

It’s inexplicable WHY we remember the things we do from our childhood and past. I think of that Elton John song every time I make POZOLE, mostly because hominy is the main, toasty delicious ingredient in this traditional Mexican soup recipe. I’ve also updated this version by substituting classic dried oregano with dried basil, and the addition of BLUE ELEPHANT Green Curry Sauce…that quite honestly, electrifies this wonderful soup with a jolt of all natural Thai nuance.