Serve this classic and satisfying stir-fry over brown rice.
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?
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
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.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.