Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg.
This tasty curry goes wonderfully on top of couscous and makes for a filling meal.
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.
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.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!