It's the ultimate shortcut stir-fry.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
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 custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
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.
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.