Thai

Magnificently easy to marinate. Quick to toss on the grill. And distinctly Thai thanks to the lilt of coconut milk, fish sauce, cilantro, and curry.

A little spicy, salty, and sweet and altogether satisfying. A weeknight salvation when you need dinner pronto but you want something that’s not predictable or boring.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They’re about as cool and fresh as you can get.

Spicy. Sweet. Tangy. Irresistible. Just what we want in something that’s hot off the grill and destined for dinner. Not to mention an easy way to get your greens down.

The traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.

A Thai-inspired chicken soup from chef Jean-Georges Vongerichten that’s fragrant with lemongrass and infused with the sweetly sour flavors of southeast Asia.

We can certainly understand why street food catapulted into trendiness. Assuming, that is, it all tastes as soulful as these skewers that are hawked on seemingly every street in Thailand.

Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet. In other words, it’s the real deal.