Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1-inch cubes, for the shrimp.)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.