I try to buy produce locally and cook it seasonally. But there comes a time between late-winter and early-spring when I can’t bear to roast another brussels sprout, bake another sweet potato or ...

This recipe incorporates two of the five ingredients we have identified as must-haves for the millennials’ pantry: frozen, peeled and deveined shrimp and rice stick noodles, which require only a ...

Sweet shallots and carrots mellow the heat of curry, as do rice noodles. Be sure to buy rice noodles that are about ¼ inch wide; they’re sometimes labeled pad Thai noodles. If you can handle adding a ...

Toast peanuts in a dry frying pan until golden brown. Transfer to a plate to cool. Add garlic, ginger and oils to a cold heavy-bottomed pan and heat gently over medium-low heat. Increase heat to high ...

Pad Thai noodles are a Thai street food classic made with rice noodles, tofu, shrimp, and a tamarind-based sauce. Sweet, ...

Craving a fast, flavorful dinner with serious staying power? This Chef John’s version of drunken noodles (known in Thailand as pad kee mao, which translates to “drunkard’s stir-fry”) brings bold, ...

Note: Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically ...