Thai cooking is all about balance of sweet, salty, sour, and spicy flavors. In our easy-to-toss-together Thai salad, we bring the spice with crushed red pepper and the salty with dry roasted peanuts.
Recipe:Thai-Style Peanut-Cabbage Salad
Mark Boughton/ styling: Teresa Blackburn
Plum-Cherry Glazed Chicken
Give chicken a slight Eastern flair with a quick and easy glaze made from Chinese plum sauce and sweet preserves. The dish also gets a kick from China's “wonder powder” a.k.a. five spice powder featuring sour, bitter, sweet, pungent and salty flavors.
Recipe:Plum-Cherry Glazed Chicken
Mark Boughton/ styling: Teresa Blackburn
Saimin
A unique noodle soup Hawaii, Saimin draws on Chinese, Filipino, Japanese and Korean flavors. Hawaiians love the combo of tofu, cabbage and Chinese noodles, so much they deemed it the state's official dish.
Recipe:Saimin
Mark Boughton/ styling: Teresa Blackburn
Pho (Beef Noodle Soup)
Pho, Vietnam's national dish, is a street-food staple in the country's crowded markets. The tender beef and traditional rice noodles are simply irresistible in the savory hot broth.
Recipe:Pho (Beef Noodle Soup)
Mark Boughton/ styling: Teresa Blackburn
Panang Chicken Curry with Basil
Panang, is one of Thai's milder curries, and widely available for use in American kitchens. We love using it with rotisserie chicken and coconut milk for a curry dish that is simple to make and tastes authentic.
Recipe:Panang Chicken Curry with Basil
Mark Boughton/ styling: Teresa Blackburn
Asian Roast Turkey with Sticky Rice Stuffing
The flavors of two continents collide in this thanksgiving-worthy turkey seasoned with Asian spices and stuffed with sticky rice. Ginger and sriracha (Asian hot sauce) give the bird a burst of flavor while the warm citrus gravy provides balance.
Recipe:Asian Roast Turkey with Sticky Rice Stuffing
Mark Boughton/ styling: Teresa Blackburn
Roasted Vegetables with Miso Sauce
Miso is a savory Japanese staple perfect for giving rich intensity to a variety of recipes. Roasted vegetables offer the perfect canvas for the powerful seasoning. Serve with our Asian turkey and you'll have a full meal.
Recipe:Roasted Vegetables with Miso Sauce
Mark Boughton/ styling: Teresa Blackburn
Sukiyaki
In Japan, Sukiyaki is a quintessential winter dish made up of of thinly sliced beef, vegetables, tofu and noodles. In our recipe, these ingredients are all brought together in under 20 minutes using a sweet sugar and soy sauce.
Recipe:Sukiyaki
Mark Boughton/ styling: Teresa Blackburn
Asian Express Beef Lettuce Wraps
An appetizer favorite at popular Asian-American restaurants, these low-carb wraps are a delish dinner too; and a snap to make.
Recipe:Asian Express Beef Lettuce Wraps
Mark Boughton/ styling: Teresa Blackburn
Kway’teo
This slurpy Asian noodle bowl has both Chinese and Cambodian roots. Serve either as a dry soup by presenting the broth in a separate bowl, or as a traditional soup by mixing all ingredients together.
Recipe:Kway’teo
