Lemon Herb Chicken Burgers with Thousand Island Dressing

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

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.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

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 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!

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.