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Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok'

Cook the Book Kate Williams 2 comments

As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line). More

Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok'

Serious Eats Kate Williams 3 comments

As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line). More

Andy Ricker's Naam Man Hom Daeng (Shallot oil)

Serious Eats Kate Williams Post a comment

Use the oil from frying shallots to baste Andy Ricker's Whole Roasted Young Chickens from his new Pok Pok cookbook. Use the fried shallots on top of salads, stir-fries, noodles, or eat for a snack. More

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

Serious Eats Kate Williams Post a comment

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

Serious Eats Kate Williams Post a comment

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Cook the Book Kate Williams 4 comments

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Andy Ricker's Phrik Phon Khua (Toasted-Chile Powder)

Serious Eats Kate Williams Post a comment

Use this chile powder to top Andy Ricker's Phat Thai and in other dipping sauces from his new Pok Pok cookbook. More

Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

Serious Eats Kate Williams Post a comment

Use these tangy chiles to top Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Naam Makham (Tamarind Water)

Serious Eats Kate Williams Post a comment

Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Naam Cheuam Naam Taan Piip (Palm Sugar Simple Syrup)

Serious Eats Kate Williams Post a comment

Use this earthy, caramel-y syrup in Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Serious Eats Kate Williams 1 comment

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Cook the Book Kate Williams 2 comments

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken—I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. But the green curry in Andy Ricker's Pok Pok cookbook is on a whole different level. More

Andy Ricker's Kapi Kung (Homemade shrimp paste)

Serious Eats Kate Williams Post a comment

Use this slightly subtle shrimp paste in Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant) from his new Pok Pok cookbook. More

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Serious Eats Kate Williams Post a comment

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

Cook the Book Kate Williams 3 comments

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

Serious Eats Kate Williams 1 comment

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

Debunking Thai Food Myths With Pok Pok's Andy Ricker

Jamie Feldmar 29 comments

This week marks the release of the Pok Pok cookbook, Andy Ricker's beautifully designed, deeply personal, and entertainingly educational ode to Thai cuisine. We spoke to the chef about six of the most common misconceptions about Thai food to encourage home cooks to pick up a mortar and pestle and start pounding. More

Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok'

Cook the Book Kate Williams 4 comments

Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist. More

Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok'

Serious Eats Kate Williams Post a comment

Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist. More

Cook the Book: Andy Ricker's 'Pok Pok'

Cook the Book Kate Williams Closed

This past week, Chef Andy Ricker finally released a cookbook, written with powerhouse food wrier JJ Goode. Pok Pok is one of the most exciting ethnic cookbooks to come out in the past few years, and you should expect to fully commit to a hands-on, no substitutions manner of cooking. It's an approach that should come as little surprise to anyone who has eaten in his restaurants; Ricker's rigorous approach to replicating Thai cuisine can be challenging, thought-provoking, and downright exciting for anyone used Americanized takeout. More

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