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Pulled pork sandwiches are a favorite at UNC Tar Heels tailgating parties. Serve the sandwiches with slaw, hot sauce, baked beans, and potato salad.
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Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
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Peanut butter, coconut milk, and a few condiments make an easy Asian-inspired dipping sauce that goes perfectly with spring rolls or grilled meats and vegetables.
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This Indonesian chicken fried rice is flavored with curry, red chile peppers, and topped with peanuts and cilantro.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
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With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious.
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
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