Thai Chile

Gin Thoke This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.

(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.

Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.

Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki. 

A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices. 

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

Meltingly tender short ribs braised in a rich coconut-milk-based sauce stay bright thanks to Thai flavors and fresh lime. Be sure to make plenty of rice!

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, cayenne, and ajwain here), making it an ideal grillable vegetarian protein. 

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.