Author: Ivy Manning
Author: Sam Hazen
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Author: Terry Conlan
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Kris Wessel
Author: Steve Silverman
Very chewy, very chocolaty (and very yummy!) cookies.
Author: Andrew Morgan
From Australian House and Garden. A wine suggestion: a white wine with tropical fruit flavours eg a Sauvignon Blanc Semillon. I've also posted the dipping...
Author: Missy Wombat
Author: Gina Marie Miraglia Eriquez
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
I just love Thai cuisine. This is a lovely recipe developed by Australian TV-chef Bill Granger, a wonderful cook! Serve with lots of steamed rice and a...
Author: Halalmom
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.
Author: Alison Roman
Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream...
Author: Jessie Sheehan
Author: Lisa Zwirn
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped,...
Author: Molly Baz
Author: Faye Levy
A Thai style recipe that I have been holding on to for some time. I am posting here for safe-keeping. I no longer remember where I got it.
Author: Aunt Willie
Author: Austin Zimmerman
Author: Jeffrey Alford
Try this mango persimmon smoothie recipe with almond butter, carrot, and flax. It's an easy breakfast with lots of protein and fiber.
Author: Catherine McCord
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
Author: Lillian Chou
Author: Mark Bittman
This is a great soup. It uses fried onion flakes, which Bergy first told me about. You can find it in Asian markets; sometimes they have fried garlic-...
Author: PalatablePastime