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Appetizers
Thai
Source
Saveur (7)
Blog Chef (1)
Culinary Concoctions by Peabody (1)
Thai Food (1)
Thai Table (1)
Difficulty
Easy (7)
Medium (1)
Main Ingredient
Shrimp (4)
Pork (3)
Vegetables (3)
Fish (2)
Chicken (1)
Season
Summer (2)
Spring (1)
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Backyard BBQ (2)
Cocktail Party (1)
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Grill/Barbecue (4)
Fry (2)
Bake (1)
Broil (1)
Marinate (1)

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05/21/2009
Pork Satay
A simple marinade of curry and coconut milk gives the pork a complex sweetness.
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Source: Thai Table
02/06/2009
Thai Summer Salad
This fresh, crunchy salad is packed full of cucumber, beans and herbs.
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Source: The Expatriate's Kitchen
10/10/2008
Steamed Fish Mousse
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
Issue #115
06/30/2008
Thai Curry-Spiced Stuffed Eggs with Shrimp
Cilantro, curry paste, and garlic give deviled eggs an Asian flair.
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Source: Culinary Concoctions by Peabody
06/04/2012
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
04/15/2012
Nahm Prik Noom (Thai Chile Dip)
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Issue #146
04/13/2011
Muu Satay (Thai Pork Satay)
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Issue #138
02/13/2008
Shrimp Chips
These crispy chips are a fabulous way to begin a meal that features Southeast Asian dishes, like spicy curries or noodles.
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Source: Thai Food
02/19/2013
Laab (Thai Minced Pork Salad)
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.
Issue #150
04/13/2011
Satay Lilit (Balinese Tuna Satay)
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
Issue #138
03/21/2013
Favorite Spicy Recipes
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
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05/03/2010
Kung Pao Shrimp
The fiery preparation known as kung pao hails from the Sichuan region of China and features chiles and a special kind of peppercorn. This recipe comes from the Blog Chef website. Continue...
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Source: Blog Chef
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