In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in...
Author: Kristin Donnelly
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Author: Chris Morocco
Author: Eric Ripert
This silky, aromatic soup is a complete meal in a bowl.
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Author: Bon Appétit Test Kitchen
Author: Alexis Touchet
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and...
Author: Chris Morocco
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Author: James Oseland
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says,...
Author: Sopon Kosalanan
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...
Author: Andy Baraghani
Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of...
Author: James Peterson
This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.
Author: Jessica Battilana
Author: Laura O'Neill
Author: Zakary Pelaccio
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Author: Rick Rodgers
Author: Jean Georges Vongerichten
Author: Mai Pham
Author: Clark Frasier
Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...
Author: Suzanne Tracht
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice....
Author: Claire Saffitz
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Author: Neven Maguire
Author: Dorie Greenspan
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Author: Mai Pham
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman