The sour tang of this oft-replicated, rarely true-to-tradition Thai soup is an exquisitely authentic rendering. Pucker up!
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
The sweetly sour exuberance of this salad gives us a shivery chill that we crave nonstop—even in the dead of winter.
Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.
These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
We can certainly understand why street food has catapulted into trendiness, assuming it all tastes as soulful as these skewers.
Sweet. Sour. Sticky. It’s a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.
A carrot cake like no other, this savory yet sweet revelation is at once crisp yet tender, stealthily healthful yet shamelessly compelling.
There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
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.
A simple, silken rice porridge that’s certain to soothe and salve the soul–especially those souls afflicted with a sore throat or a queasy tummy.
Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.
“Wow, wow, wow. We wanted a lot more…and still more…and still some.” That’s what folks are saying about this simple skewered supper. Tempted? We thought so.
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