If Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental. You can eat it by itself, or with rolled-up balls of sticky rice, or with barbecued meats like they do
This Taiwanese classic gets the name Three-Cup Chicken from the generous amounts of soy sauce, sesame oil, and rice wine it calls for. I’ve adjusted this version slightly from the recipe that was printed in my cookbook, The Food of Taiwan.IngredientsMakes 4 to 6 servings½ cup sesame oil1 (3-inch) piece fresh ginger, peeled and sliced
Step 1Slice 4 Persian cucumbers lengthwise into planks that are about 3″ long and 1/4″ thick. Cut off the crown and the rounded bottom of 1 pineapple, creating two flat surfaces. Stand the pineapple up, then use your knife to cut away the skin, following the contours of the pineapple from top to bottom. Cut
Ingredients:3 tbsp. fresh or frozen grated coconut1 tsp. cumin seeds2 cloves garlic, peeled1 small green Thai chile or 1/2 serrano, stemmed1 medium red onion, mincedKosher salt, to taste1⁄4 cup coconut or canola oil1 tsp. black mustard seeds2 tsp. ground turmeric1 small green papaya, peeled, seeded, and minced1⁄2 tsp. red chile powder, such as cayenne10 curry
One of the most characteristic dishes of the islands of Zanzibar is samaki wa kupaka: red snapper broiled over a jiko charcoal brazier and smothered in a creamy turmeric–coconut milk curry. Shane Mitchell, who researched the region for her book Far Afield, recommends hunting for the dish among the food stalls at the Forodhani Gardens night
Serves 4 Author Notes Simple, late summer food. Sweet nectarines from the farmers’ market plus basil from my terrace made this a simple but very delicious salad. Do not be tempted to futz with it. —Marie Viljoen Ingredients 3 Ripe nectarines 1/4 cup Mixed basil leaves: purple, Greek, sweet Thai 1 scallion, thinly sliced 1/2
PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCEA lot of Thai dishes are spicy, sweet, salty, and sour all at once, and that’s why Thai food is so easy to love. This fried chicken sandwich has so much more going on than the traditional version. Its marinade is a little spicy and sweet and gets some
Photo by Kali Serves 4 Author Notes I’ve been making a lot of rice soups likes these recently, partly because of the weather and partly because they’re so super easy! Having no time to cook for yourself is a familiar feeling for many, especially around this time of year. But while I have little time
Serves 2 Author Notes While listening to my favorite foodie podcast, The Splendid Table, a listener said she had an idea to make a Thai basil pesto and asked if this idea sounded too outside the box for a dish. Before the radio host could even answer, I was mentally taking note. I have been
In a pot of salted boiling water, cook the spaghetti until al dente. Drain. In a large skillet, heat the oil. Add the pork, garlic and ginger and cook over moderate heat, stirring, until browned, about 5 minutes. Stir in the pasta, fish sauce, lime juice and spinach; season with salt and pepper and toss