
Beef Panang Curry
A thick, sweet Panang curry with peanuts, served over jasmine rice
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

A thick, sweet Panang curry with peanuts, served over jasmine rice

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

The older, more ceremonial form of lahpet, the version that predates the salad

Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a…

Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste

Coconut rice represents the intersection of technique and flavor in Indian cooking

A no-cook blender sauce

Fresh sweetcorn ears are husked (or partially husked, with the leaves pulled back as a handle)

The Chilean table salad, three ingredients done properly

Ensaladang talong is the Filipino smoky aubergine salad, a Sunday-lunch staple that uses one of the great vegetable…

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

Fajita marinade represents Tex-Mex efficiency and flavor: a quick-to-prepare liquid that marries fresh lime juice with…

A vibrant Thai curry celebrating fresh vegetables in a spiced coconut broth

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…