We all need a default, go-to recipe when we don’t have much time, and these easy Thai Coconut Curry Mussels are a FOOLPROOF, one-pot, fan favorite.
appetizers & sides
The fifth taste is not “umami” but pungency according to Korean cuisine, and it’s on full display in this very easy kimchi recipe. Make it from scratch without buying a lot of ingredients.
Even if your mom wasn’t a good cook, you can still be an Iron Chef. Start by making this manila clams recipe inspired by Chef Morimoto.
What the heck are winged beans? Glad you asked, but you can use green beans too in this lovely, coconutty, creamy Thai salad that is dairy-free.
Often found rolling around alongside dumplings on a dim sum cart, this leafy green with a thick stem is a staple Chinese dish that can easily be made ahead.
There is no shortage of poke chains in California, but most of them seem to coat the fish with a sweet soy sauce dressing. However, the original Hawaiian poke recipe does not use soy sauce at all.
Baby bok choy stir-fried with garlic is no secret. However, the addition of a couple simple ingredients will make your bok choy taste so much better.
These Fairy Tale eggplants are like little purple Tinkerbells that flew in just to enchant your weeknight dinner. Stir-fried here in a “fish fragrant” sauce that is all vegan and anything but fishy.
Many a fruit and vegetable are one color on the outside and white on the inside. These white cucumbers are actually “white” inside and out, like a vampire avoiding daylight.
Taste autumn with a healthy ambrosia salad that doesn’t have any heavy cream or cool whip. This lightened version is dairy free, crunchy, and allows you to chop apples ahead of time without turning brown.