The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
These cookies are gently sweetened and perfect with a cup of tea.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.