The sweetly sour exuberance of this salad gives us a shivery chill that we crave nonstop—even in the dead of winter.
About Jeffrey Alford | Naomi Duguid
Naomi Duguid and Jeffrey Alford are avid travelers, cooks, photographers, and writers who've worked together since meeting in Tibet in 1985. Their interest lies in understanding staple foods in their cultural context, and the duo were recently the subject of an award-winning documentary by Jacques Menard called "The Recipe Diaries." They've coauthored half a dozen cookbooks, including Hot Sour Salty Sweet, a James Beard Cookbook of the Year.
Ginger and Carrot Stir-Fry
Mar 13, 2012 by
There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
- Quick Glance
- 25 M
- 25 M
- 12
Classic Pad Thai
Jan 23, 2012 by
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
- Quick Glance
- 35 M
- 1 H
- 15
Thai Chile-Vinegar Sauce | Nam Som
Jan 23, 2012 by
A little tart, a little sweet, and a little hot, this Thai staple is both dipping and drizzling sauce. One taste and you’ll understand why it’s a classic.
- Quick Glance
- 5 M
- 5 M
- 1
Vietnamese Iced Coffee | Ca Phe Sua Da
Jul 31, 2011 by
Succumb to this simple, satiating, seductive Vietnamese tradition. Known as ca phe sua da, it’s just coffee, ice, and sweet, sweet, sweetened condensed milk.
- Quick Glance
- 5 M
- 15 M
- 36
Szechuan Spice-Rubbed Pork
Dec 28, 2010 by
For this easy-peasy Weeknight Winner™, a kicky mix of Szechuan pepper, black pepper, and nutmeg is rubbed over a pork butt then all is deliciously roasted.
- Quick Glance
- 10 M
- 1 H, 15 M
- 8
Tibetan Apple and Honey Rice Pudding
Oct 01, 2008 by
Based on the rice pudding traditionally served in Tibet, this recipe turns out a thick, rich, honeyed dessert that’s enticing any time of year.
- Quick Glance
- 0
Lettuce Salad with Hot Beef Dressing
Sep 08, 2008 by
For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.
- Quick Glance
- 1
Miao Red-Sauced Fish
Jan 06, 2008 by
In the town of Miao, fish is cooked in an red sauce filled with red chiles. The red sauce can made a head of time. Serve the fish and sauce table side.
- Quick Glance
- 0
Savory Bangkok Waffles with Dipping Sauce
Aug 10, 2003 by
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
Three-Layer Walnut Torte with Whipped Cream
Jul 02, 2003 by
Want oohs and aahs at the table? Here’s your answer. Three layers of impossibly light and airy walnut cake. You’re welcome.
- Quick Glance
- 30 M
- 50 M
- 0
Traveler’s Date Cookies
Apr 23, 2003 by
Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.
Peppercorn-Cilantro Root Flavor Paste
Apr 09, 2000 by
This paste is the essence of Thai cuisine: black pepper (prik thai), fresh coriander (cilantro) roots, and garlic, salted with a little Thai fish sauce.