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Fresh curry leaf adds fragrance and flavor.
cooking.nytimes.com
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.
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Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.
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These sweet and sticky chicken drumsticks may require a handful of napkins, but they're #worthit.
cooking.nytimes.com
This dish needs only 20 minutes of attention at the stove The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness
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Get Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers Recipe from Food Network
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Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.
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Get Maple Baked Beans Recipe from Food Network