It's officially fall. Let in the cool breeze and bring on the warm soup. Last week this surprisingly simple and quick-to-prepare soup took the crown of "best thing I cooked" so I just had to share. If you've got 12 minutes, you've got time to make this for dinner tonight.
Have you had Thai- and Vietnamese-style iced coffee? A combination of strong black coffee, sweetened condensed milk, and plenty of ice makes these drinks a refreshing change from your standard brew. From Girl Versus Dough, here's a frozen version topped with toasted coconut. What a treat!
Q: I see recipes for peanut sauce, but no matter what combination of ingredients is listed, they all end up tasting flat! Each time I tinker, but it never tastes anything like the peanut sauce you get in decent Thai restaurants. What's their secret?
As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you may never call for Thai take-out again.
There's nothing like that moment when you taste an Asian dish you made at home and pump your fist in the air because it tastes just like take-out! It's not hard to get that authentic flavor; all it takes are the right ingredients. Fully stocking an Asian pantry can seem intimidating, but with just 15 basic ingredients, you can make a wide variety of recipes from China, Japan, Korea, Vietnam, Thailand, and beyond.
I recently had the best Pad Thai of my life. It was one of those restaurant meals where the person cooking takes us under her wing and simply says, "How about I just cook for you?" Chef Ngamprom "Hong" Thaimee of Ngam in NYC's East Village then brought out plate after plate of regional Thai cuisine from her native Chiang Mai, Thailand, and I was floored.
Normally when I have this kind of meal out, I try to savor it as just that: a meal out that I will probably not make at home. But this was different. In particular, Hong's Green Papaya Pad Thai was a game-changer. Replacing the traditional rice noodles with shredded green papaya isn't a new trick — and one that's gaining a wider audience thanks to its lower carb count — but I'd never thought to make it that way at home. So I called her the next day and asked her to please teach me. This week, I visited her kitchen.
Egg noodles and curry might seem like an unlikely combination, but if you've ever tried the Burmese-influenced Thai dish khao soi, you know the two were meant to be. A popular street dish in Northern Thailand, khao soi isn't often found in restaurants abroad, but not to worry. Though its flavors are complex — chewy egg noodles coated in rich, fragrant curry sauce and topped with a choose-your-own combination of garnishes like crispy shallots, fresh cilantro and roasted peanuts — this recipe is quite easy to recreate at home.
When I was young, I wanted nothing to do with the desserts my father brought home from our monthly trips to the Thai market in the city: gray griddled discs of taro root and coconut, round pancakes filled with coconut cream, and layered pink jellies flavored, disappointingly, with coconut.
Well, times have changed. Now I'm the coconut fiend and the traditional Thai dessert kao neow dahm is my favorite way to get my fix at home. Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty. It's also dairy-free and gluten-free, making it a great dessert — or breakfast — for almost any guest.