A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in this comforting dish from Hungarian home cook Edit Szabó Gézáné. See the recipe »
This recipe, adapted from one in David Thompson's Thai Food (Ten Speed Press, 2002), belongs to a category of curries called phat phrik khing, or “dry curry.” It's caramelized in pork fat rather than cracked coconut cream, and there's no coconut milk for gravy, making the flavors of the paste—citrusy lemongrass, gingery krachai, briny shrimp—more pronounced. Begin with a fresh, well-balanced paste, then watch it closely so it doesn't burn. And while American cooks might find it counterintuitive to plunge pork belly into hot water, boiling and then browning the fatty meat gives it an excellent texture: crispy outside, soft within. See the recipe »
Light, tangy, and cooked with a modest amount of heat and any available seafood and fresh vegetables, kaeng som is an elemental and satisfying dish, and this curry from Pok Pok's Andy Ricker is an easy recipe to master. Learn to make the shrimp-enriched broth, which leads with tart, pungent flavors but also delivers measured amounts of sweetness, salt, and spice, and you'll begin to understand the balance in Thai cooking. See the recipe »
Every region of Thailand has its version of kaeng khiaw, or green curry—this central-Thailand version is from Andy Ricker, chef and owner of Pok Pok restaurant. Thai-style dumplings add a nice, bouncy texture to the dish—make your own, or buy fresh or frozen fish balls from an Asian grocery. See the recipe »
The dried spices in this complex, coconut-enriched Thai curry from chef Andy Ricker of Pok Pok reveal its South Asian origins. Ricker's advice: "Follow the recipe exactly the first time, then adjust the seasonings and the coconut milk. Put your stamp on it. After all, that's what the Thai do." See the recipe »
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.