Name: Thai-Style Pineapple-Coconut Rice
Ingredients: 1 1/2 cups uncooked long- grain brown rice, such as brown basmati; 1 cup light coconut milk (about half a 15-ounce can), or more as needed; 1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water; 1 large onion, preferably red, chopped; 2 cups small broccoli florets; 1 medium red or green bell pepper, diced; 2 medium carrots, peeled and sliced; 2 medium ripe fresh tomatoes, diced; 2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use); 1 to 2 teaspoons good-quality curry powder; 2 teaspoons minced fresh or jarred ginger, or more to taste; Salt to taste; Crushed red pepper flakes to taste; Crushed peanuts or cashews for topping (optional)

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Photo by Hannah Kaminsky

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

Recipe notes

Green Curry Mussels

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

Pad Kee Mao (Drunken Spaghetti)

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.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

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.

Smothered Italian Sausage

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.

Smothered Italian Sausage

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.