Southeast Asian

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

Inspired by the laab found in Thai markets, this pork laab gets its fabulous flavor from thinly sliced pork liver combined with the ground pork.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.

This is the street food fried rice of my childhood.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

For the best version of this mussel curry, use fresh mussels, not frozen mussels on the half shell.

The Jungle Bird is one of the few tiki drinks to feature amaro—in this case, Campari.

This gorgeous chiffon recipe replaces zingy lemon with fragrant pandan.

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.

These delicious banana leaf packets conceal warm, slightly sweet sticky rice perfumed with the smokiness of the charred wrapper and with a piece of banana at the center.

This rose-scented kuih lapis is popular in the Malay community, served either as an evening snack or for breakfast and making an appearance at special events.

Step away from the oven—this flan is cooked on the stovetop.

Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.