From Scratch, All of It


Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen.  That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile.  With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has… Continue reading From Scratch, All of It

Not Even in Restaurants


For the longest time, Thailand kept its secret.  For centuries, in fact.  There is a plant, called the pandan locally, that, when cooked, infuses food with a subtle and uniquely herbal sweetness quite reminiscent of vanilla.  Pandan adds a soothing taste to candy and sweets; predictably, it is used for this purpose.  However, it also… Continue reading Not Even in Restaurants

Jeweled Ingredients


Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste.  This ensures each ingredient is distinct, identifiable and doesn’t get lost.  Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully.  That combination is no more exquisitely balanced than in today’s creation, Guay… Continue reading Jeweled Ingredients

(Almost) Everybody Loves Peanuts


Not just people, either.  Pigs have an affinity for the nut, which makes up a major part of their diet.  Unsurprisingly, perhaps, pork and peanuts pair particularly well.  It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens.  Today’s offering is one such inspiration, this one from… Continue reading (Almost) Everybody Loves Peanuts

At Last, Competition


Until this weekend, Lamb Tagine filled the kitchen with the most magnificent aroma ever.  It was narcotic.  Suddenly, tough, a new contender appeared yesterday, meaning to take the title all for itself.  Tom Kha Gai (Thai Chicken Coconut Soup) just might do it too, loaded with enough beautiful aromatics to rocket it to the top.… Continue reading At Last, Competition

From the Source


Sure, readers have offered suggestions before, enriching these pages in the process, but when one of you suggested a dish she savored while living in Thailand, schedules were rearranged to give it a try.  Come on, Southeast Asian cuisine, and a personal recommendation at that?  Absolutely! Originally, this week was slated to bring a dessert,… Continue reading From the Source

Then You Have the Chiang Mai Cut


More than just a cut, this week you’ll find pork spareribs after a Thai preparation.   The recipe lists, unimaginatively, as Thai Spareribs, but the finished product has so much more to recommend it.  When Bon Appetit published these instructions in its February 2011 issue, ribs’ future appearance here was destiny.  Besides, isn’t barbecue among… Continue reading Then You Have the Chiang Mai Cut