Closet Cooking (2)
Martha Stewart (2)
Thai Table (2)
Andrea Meyers (1)
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
The now-essential ingredient of sweetened condensed milk was first incorporated into this potent summer cooler in the mid-twentieth century, when the commissaries of American military bases in Thailand were selling the thick, concentrated treat. Locals quickly embraced it, adding the stuff to both iced coffee and tea, making them luxuriously sweet.
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
This coconut cheesecake with a thick whipped cream topping looks typical enough, but it's perfumed with musky, flowery aromas and flavored with notes of caramel and smoke.
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.
Typically steamed in intricately folded banana leaves, these Thai fish custards are baked in leaf-lined ramekins set in a water bath.
This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson.
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for an ice cream sandwich based on those he ate as a child in Bangkok.
The filling for this pie is made with young, tender coconuts. Use a cleaver to cut off the top of each coconut; drain, reserving water, and scoop out the meat.
Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992).
This dish is a refreshing adaptation of a more widely known version made with papaya.
This is one of the most versatile and flavorful curry pastes found in Thai cuisine.
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
A sweet and spicy use for crisp, roasted duck.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.