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: Charles Phan
Author: Eric Ripert
In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.
Author: Bon Appétit Test Kitchen
Author: Alexis Touchet
Author: James Oseland
Author: James Oseland
Author: James Peterson
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
Author: Jean Georges Vongerichten
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
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
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
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
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.
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Author: Zakary Pelaccio
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
This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.
Author: Jessica Battilana
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...
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
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: Clark Frasier
Author: Laura O'Neill
Author: Mai Pham
Author: Rick Rodgers
Author: Todd Thrasher