You have an aesthetic choice to make in preparing this dish, which is great as part of a cool meal in summer. Add a couple of Asian-style salads, like Tomato Salad with Ginger (page 173) or Green Papaya Salad (page 174), and you’re in business. The coconut sauce, with its sugar, lemongrass, and chile—all typical Thai flavors— is wonderfully flavorful but stark white. Adding a large pinch of saffron turns it a glorious yellow and adds the distinctive complexity of that spice, a nice touch. If you prefer, you can use some ground turmeric—whose flavor is bitter but not at all unpleasant—or curry powder. Or just leave the sauce as is. See page 500 for information on Thai fish sauce (nam pla).
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.