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05/09/2013
Thai Green Mango Salad (Som Tum Mamuang)
This dish is a refreshing adaptation of a more widely known version made with papaya.
Issue #130
05/31/2007
Spicy Lemongrass Salad
Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
Issue #103
03/19/2002
Curry Noodle Soup
In Thailand, kao soi is made with ba mee, a variety of egg noodles, that can be difficult to find in the U.S. But lo mein–style Chinese egg noodles are a good substitute.
Issue #18
03/01/2013
The Killer B
A play on the classic gin, lemon, and honey cocktail the Bee's Knees, the Killer B swaps honey for Thai bird chile and white peppercorn simple syrup to yield a more complex drink with a spicy kick.
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05/18/2012
Spicy Shiso Smash
Shiso leaves muddled with spicy Thai red chile and slices of cooling cucumber make for a refreshing and festive cocktail. Served over crushed ice with a bit of simple syrup, lime juice, and white rum, and topped off with plenty of seltzer, it's a perfect sip to serve for summer.
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08/17/2010
Grilled Thai Chicken with Lemongrass and Coconut Milk
As she reminisces about a trip to Thailand, Andreas Recipes creates an easy, everyday grilled chicken recipe with many ingredients you can grow yourself. Continue...
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Source: Andrea Meyers
08/20/2009
Thai Cucumber and Pineapple Salad
Grab some herbs from your garden (or local market) and try this juicy Thai cucumber and pineapple salad. Continue...
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Source: Closet Cooking
08/05/2009
Thai Chicken Slaw
We always favor salads that have kick and color, and this lively medley provides ample doses of both. Continue...
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Source: Wives with Knives
07/26/2009
Sesame Grilled Asparagus
Grilling asparagus concentrates its flavor. This recipe, from an article in the Washington Post by Steven Raichlen, uses toothpicks or skewers to hold together asparagus spears in a kind of “raft” that’s encrusted with sesame seeds, which become nicely toasted on the grill.
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Source: Washington Post