Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.