The following recipe is our version of gai yang, the grilled or roasted marinated chicken for which there are many variations in Thailand. Although gai yang is traditionally served with only a sweet chili garlic sauce for dipping, we were so taken with the complex flavor of the marinade that we decided to make extra and turn it into a second dipping sauce. Both sauces offered here are simple and delicious, but the Cornish hens can easily stand on their own.
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.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
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.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.