This fiery, strong northern Thai specialty (if it’s made correctly, you will really reek after eating it, but it’s worth it) has become one of the most popular dishes in Thailand and at Thai restaurants in the States. When I was in Bangkok, I could not walk down the streets or through the markets without at least a dozen offers of Som Tum from the vendors, and it was hard not to stop for a little dish with some grilled meat and sticky rice. You can usually find green, or unripe, papayas and yard-long beans (and the Thai fish sauce called nam pla) at Asian or Latin groceries, but you can also substitute Granny Smith apples for the papaya and Napa cabbage for the beans.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.