Call me crazy, but when the weather heats up, I don't feel like eating big hunks of meat. Slow and sluggish might work for winter when everyone is half-hibernating anyway, but in the summer, salads like this are what I want to eat — full of freshness and crunch, with a salty-tart lime dressing and just the right amount of juicy grilled steak. More

Q: I will be traveling to Thailand next week. Can you recommend any Thai ingredients and cookware that I should buy?

Sent by Retty More

I love to set a big bowl of freshly-steamed mussels down in the middle of a dinner party and watch what happens. Some guests dive in with gleeful abandon while the shellfish newbies hang back to see how it's done. Either way, soon everyone is grabbing mussels from the bowl, slurping from the shells, and fighting over the last chunks of bread to sop up the sauce. It's a happy, playful, messy scene that never fails to get the party going. More

Thai stir-fried greens have been in my weeknight cooking repertoire since I began cooking. It's the first Thai dish I ever prepared that tasted straight-outta-Thai-Town authentic, and it's so simple, I make it — usually with rice and a Thai omelet — whenever I want a quick, flavorful dinner with lots of healthy leafy greens. More

Q: About a month ago, I decided to make pad Thai from scratch, and could not find the elusive tamarind paste in three grocery stores. This past weekend, I finally found it, and simply bought it on principle because I had been so frustrated looking for it. What else, other than pad Thai, can I use it for?!

Sent by Meredith More

Q: I bought some Thai culinary stock last weekend at the grocery store. I'm not exactly sure what vegetarian dishes I can create with it.

Does anyone have an idea?

Sent by Chris More

I love making homemade condiments, but not everyone has the time or inclination to make their own ketchup, mustard or hot sauce from scratch. That's why whipping up a big batch of your favorite condiment and bottling it to give as hostess gifts is a gesture that's sure to be appreciated. My pick? Garlicky, spicy and bright Thai sweet chili sauce. More

We do love a good pumpkin pie, but when it comes to bringing this nutritious orange vegetable to the dinner table, we often gather inspiration from Thailand, Japan, and Vietnam, where pumpkin is simmered in hearty curries, glazed with fish sauce and black pepper, or stir-fried with fresh chiles and basil. More

In countries like Thailand and Laos, meals include what might be the simplest salad of all: a plate of assorted raw vegetables and herbs. Unseasoned and dressing-free, this type of salad still satisfies, and is especially refreshing during the heat of summer. More

Some food and condiment pairings are so magical, it's almost not worth eating one without the other. French fries and ketchup comes to mind — and so does grilled chicken and Thai sweet chili sauce. More