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Asian

  • Menu

    A Quick and Simple Lunar New Year Dinner

    Celebrate with a delectable scallop appetizer; rich, saucy chicken and greens; and a bright, flavor-packed custard dessert.

  • Recipe

    Marinated Multicooker Ribs with Baby Bok Choy

    Gochujang, a spicy, tangy chile paste from Korea, adds a deep, slightly sweet heat to this marinade. Serve the tender ribs and bok choy with rice, if you like.

  • Recipe

    Seared Tofu with Spicy Cabbage Saute

    Packed with flavor, this combo of tofu and cabbage makes for an easy meatless weekday option. It’s also vegan and gluten-free. If you like a crunchy component, crumble salted sesame…

  • Recipe

    Teriyaki Shrimp Banh Mi

    The classic Vietnamese sandwich is reimagined by chef Gabriel Pascuzzi of Stacked Sandwich Shop in Portland, OR. The vibrant Vietnamese community in Portland has added to the city’s explosion of…

  • Recipe

    Green Curry Paste (Prik Gaeng Kiew Wan)

    When it comes to green curry paste, there’s a much greater difference in quality between homemade and store-bought. That’s because it features fresh chiles rather than dried. Green curries made…

  • Recipe

    Beef Green Curry

    This curry is a treat for all your senses. The fresh curry paste gives the dish an appetizing green hue while fragrant Thai basil has an appealing aroma. Of course,…

  • Recipe

    Yellow Curry Paste (Prik Gaeng Leung)

    Fresh turmeric gives this curry paste an attractive goldenrod hue and a peppery, pleasantly bitter flavor. Fewer chiles in the paste mean this is a mild curry.

  • Recipe

    Yellow Vegetable Curry

    Because of its relative mildness, yellow curry lends itself well to vegetables. Use whatever vegetables are in peak season, and blanch them before adding to the curry sauce so that…

  • Recipe

    Red Curry with Pork and Watercress

    You won’t find this curry in many Thai restaurants in the States, but it’s a popular choice among Bangkok residents. The sauce is thick and velvety thanks to a generous…

  • Recipe

    Red Curry Paste (Prik Gaeng Kua)

    This fundamental curry is the “mother” paste for almost all other Thai curries. You also can use it to make the Red Curry with Pork and Watercress.

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