Curried EggplantRomulo Yanes
You can use either Chinese or Japanese eggplants for this recipe; both varieties have purple skin, a long, slender shape, and small seeds.
Active time: 40 min Start to finish: 1 1/4 hr
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A festive eggplant dish great for gatherings.
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.