Fish is notoriously tricky to pan-sear. It inevitably ends up sticking to the pan or turning tough and stringy on its surface. This method—breading it on just one side—solves both of these problems with one easy stroke, all while adding some textural contrast.
For years, one of my favorite late night snacks has been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down as silently as possible in the dim light of the kitchen, trying not to wake my wife. I always thought I was a little weird in loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion).
Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.
Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals with a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a light and creamy yogurt dressing with plenty of lemon and olive oil.
Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals with a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a spicy Thai dressing that packs in chili, garlic, fish sauce, and a ton of herbs.
This refreshing gazpacho gets a Mexican-inspired twist from tomatillos and smoky, grill-singed vegetables (including a jalapeño!). Garnished with grilled shrimp, traditional bell pepper, and onion, it makes a light but filling summertime main.
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen.
Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day.
Peking-style roast duck is packed into a sandwich with quick-pickled carrots and daikon radish, sliced cucumbers, and hoisin sauce. The flavors are inspired by Chinese sesame pancakes, but when pressed under heavy weights for several hours, it turns into a neat, flavor-packed meal.
Roasted vegetables, caramelized onions, and goat cheese are packed into a hollowed out loaf of bread, wrapped tightly, and then pressed under heavy weights for several hours to pack all the flavors into a perfect, bite-height sandwich.
A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day.
Crisp fried green plantains with a tender core, served with guacamole.
With the help of a pressure cooker, you can heave tender, gently spiced chicken that tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. Chickpeas and spinach make this a complete meal.
Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.
Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad.
Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
This drink tastes like a boozy grapefruit soda, with a nice combination of bitter and sweet flavors.
Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip.