leela in Chicago
total posts: 130
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Thai Tea Fudge: taking the taste of Thai milky iced tea and turning it into fudge. No ice, of course.
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Apple Butter Bars and the experience of picking your own apples
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Tom Saep Neua, Thai spicy beef and offal soup, and 2011 James Beard Awards winner, Andy Ricker of Pok Pok Restaurant
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My mother's casserole version of Thai classic dessert, sweet sticky rice and steamed coconut custard (Khao Niao Sang Khaya)
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Chocolate Biscuit Cake - rich, chocolate ganache cake studded with tea biscuit chunks
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Panaeng curry with beef: tender braised beef in rich curry sauce with a hint of peanuts
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How to make perfect sourdough croissants from Floriole Cafe & Bakery in Chicago - Recipe with video
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Pears poached in syrup infused with smoky oolong tea - a delicious alternative to the traditional wine-poached pears
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Edible mini lotus pond centerpiece - A sharp paring knife and basic dexterity are all you need.
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Crunchy baked cashews with the familiar flavors of the Thai meat salad, Laab.
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These tartlets are quite popular in Southeast Asia.
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Thai-Style Fried Sun-Dried Beef - A popular menu item and recipe from Lers Ros Thai restaurant in San Francisco, CA
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Moist, dense, delicious White Chocolate-Almond-Lime Pavés and Bricklayer Love by Carl Sandburg, a most romantic love poem
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Soy-braised Chicken wings and quail eggs with the flavor of the Thai marinade paste.
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"Lazy" Vareniki - These Eastern European style cheese dumplings are so easy and quick to make. The name says it all.
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Tender, buttery sables with the flavor and fragrance of Thai tea.
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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.
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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
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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
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Panang curry. Tender pork. "Meaty" low-moisture squash like kabocha or buttercup. This curry is a classic for a reason.
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Thai-Style Fried Chicken (with the southern twist) - the secret of crispy coating and flavor that penetrates all the way to the bones.
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Ma Haw: A refreshing and beautiful retro Thai hors d'œuvre that perfectly combines sweet, salty, sour, and a little bit of heat.
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White Pumpkin Parmesan Cream Soup with Sourdough Croutons. Have you cooked with white pumpkin?
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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.
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Flourless, gluten-free, made-almost-entirely-of-almond cookies that look and taste very similar to traditional Chinese almond cookies.
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A Russian carrot salad, with "Korean" in its name, discovered at a Central Asian restaurant: The confusing story of a delicious spicy salad.
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Thai Fried Bananas - Just about everything you need to know to make this snack, one of the highlights of old-fashioned Thai street foods
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Mascarpone cream and chunks of fresh strawberries are sandwiched between two layers of lime-flavored sponge cake - simple and elegant.
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Pretzel Hamburger and Hot Dog Buns for your next cookout!
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A spicy tomato shrimp sauce over pasta - a recipe from Rick Moonen to benefit the Gulf relief. Plus an interview with Chef Adam Sobel.
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Create various quick bread baking mixes based on one ratio by Michael Ruhlman.
