Southeast Asian

Keep this curry paste in a jar in the refrigerator for up to 1 week.

With three options for plating, you can enjoy these aromatic meatballs plain, in a rich coconut noodle soup, or with added heat from a bit of red curry paste.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

An accompaniment to Herb Salad Spring Rolls. Can be prepared in 45 minutes or less.

The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.

Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest.

This is a variation on the OG version of the dish—so feel free to experiment.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.