Weeknight Red Curry

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular 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.

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

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.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.