Perfect Pork Tenderloin
Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork. Look for brown rice noodles on the Asian foods aisle of your supermarket or in your local Asian market. We love that they offer up whole-grain goodness, and, once cooked, they’re pretty much indistinguishable from white rice noodles. If you're unfamiliar with fish sauce, you'll find it on the Asian foods aisle, too. We find it to be indispensable in the kitchen, lending savory depth to all kinds of dishes; try a splash in meatloaf or burgers; guacamole; meat or chicken marinades; or spaghetti sauce.
Simmered Cabbage with Beef, Shan Style
The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef that gives extra succulence.
“Just like takeout, but healthier (and much less expensive)!” —CARACOOK
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Mu Shu Pork Wraps
Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub. Look for trimmed boneless pork shoulder. If all you see are large cuts, ask your butcher to cut off a 1-pound portion.
Thai Steak Salad
A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor. This salad would also be delicious with grilled chicken or lamb.
Spicy Thai Basil Chicken
Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store's Asian foods section.
Korean-Style Beef Tacos
Take a twist on traditional Mexican tacos by filling them with succulent flank steak, marinated in a soy sauce and chile paste marinade. Serve with cooked rice tossed with a tablespoon of toasted sesame oil.
Sweet and Spicy Shrimp with Rice Noodles
This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal.
Green Curry Stew with Potatoes and Cauliflower
Layer the vegetables in the pan rather than stirring them in so they steam to the right doneness. Add red pepper for extra kick.
To Freeze: Cool potato mixture to room temperature; seal in a large zip-top plastic freezer bag and lay flat in freezer. Freeze up to 2 months.
To Thaw: Microwave in bag at MEDIUM (50% power) for 4 minutes or until pliable.
To Reheat: Pour stew into a large saucepan. Cover and cook over medium heat until thoroughly heated (about 15 minutes). Stir in basil. Top with yogurt, and serve with lime wedges.
Curried Coconut Mussels
Tandoori Grilled Chicken with Mint Raita
The tandoor, India’s wood-fired clay oven, turns out fantastic barbecued chicken. An ordinary outdoor grill with a tight-fitting lid and prepared for indirect heat mimics the gentle heat of the authentic clay ovens. Tandoori chicken originated in the Punjab region of northern India and Pakistan and get its traditional red color from ground chiles.
Jungle Curry with Tofu
This Thai-style curry is free of coconut milk and shines with late-summer produce.
Thai Chicken Soup
For a quick dinner that's full of distinctive Thai flavor, offer this delicious, comforting soup. You can use kale or spinach in place of bok choy.
Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze
We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat.