total posts: 130
Thai Tea Fudge: taking the taste of Thai milky iced tea and turning it into fudge. No ice, of course.
Apple Butter Bars and the experience of picking your own apples
Spiced Poached Peaches and ten more recipe ideas
Kaeng Som: Classic Central Thai Sour Curry
Tom Saep Neua, Thai spicy beef and offal soup, and 2011 James Beard Awards winner, Andy Ricker of Pok Pok Restaurant
My mother's casserole version of Thai classic dessert, sweet sticky rice and steamed coconut custard (Khao Niao Sang Khaya)
Chocolate Biscuit Cake - rich, chocolate ganache cake studded with tea biscuit chunks
Panaeng curry with beef: tender braised beef in rich curry sauce with a hint of peanuts
How to make perfect sourdough croissants from Floriole Cafe & Bakery in Chicago - Recipe with video
Pears poached in syrup infused with smoky oolong tea - a delicious alternative to the traditional wine-poached pears
Edible mini lotus pond centerpiece - A sharp paring knife and basic dexterity are all you need.
Crunchy baked cashews with the familiar flavors of the Thai meat salad, Laab.
These tartlets are quite popular in Southeast Asia.
Thai-Style Fried Sun-Dried Beef - A popular menu item and recipe from Lers Ros Thai restaurant in San Francisco, CA
Moist, dense, delicious White Chocolate-Almond-Lime Pavés and Bricklayer Love by Carl Sandburg, a most romantic love poem
Soy-braised Chicken wings and quail eggs with the flavor of the Thai marinade paste.
How to make cream cheese at home.
"Lazy" Vareniki - These Eastern European style cheese dumplings are so easy and quick to make. The name says it all.
Tender, buttery sables with the flavor and fragrance of Thai tea.
Apple Cider-Beer Glaze: This all-purpose glaze captures the flavors and aromas of Autumn. With added fresh herbs and spices, you can use this on any main or side dishes you want.
Hor Mok - Thai Steamed Curry Fish Custard and my interview with Chef McDang on dining in the palace, royal cuisine, and the Principles of Thai Cookery
Tom Kha Gai - A tutorial for beginners on how to make this restaurant version of this famous Thai dish at home without commercial Tom Kha paste
Panang curry. Tender pork. "Meaty" low-moisture squash like kabocha or buttercup. This curry is a classic for a reason.
Thai-Style Fried Chicken (with the southern twist) - the secret of crispy coating and flavor that penetrates all the way to the bones.
Ma Haw: A refreshing and beautiful retro Thai hors d'œuvre that perfectly combines sweet, salty, sour, and a little bit of heat.
White Pumpkin Parmesan Cream Soup with Sourdough Croutons. Have you cooked with white pumpkin?
Pumpkin Mascarpone Bourbon Cake - A cross between a cheesecake and a sponge cake. It's light, soft, fluffy, mildly sweet, yet has all the autumnal flavors.
Flourless, gluten-free, made-almost-entirely-of-almond cookies that look and taste very similar to traditional Chinese almond cookies.
A Russian carrot salad, with "Korean" in its name, discovered at a Central Asian restaurant: The confusing story of a delicious spicy salad.
Thai Fried Bananas - Just about everything you need to know to make this snack, one of the highlights of old-fashioned Thai street foods
Mascarpone cream and chunks of fresh strawberries are sandwiched between two layers of lime-flavored sponge cake - simple and elegant.
Pretzel Hamburger and Hot Dog Buns for your next cookout!
A spicy tomato shrimp sauce over pasta - a recipe from Rick Moonen to benefit the Gulf relief. Plus an interview with Chef Adam Sobel.
Create various quick bread baking mixes based on one ratio by Michael Ruhlman.