Thai Fish Cakes (Tod Mun Pla)
Bouncy, herb-charged fish cakes kneaded until springy, fried in oil until golden — the protein energy of fish, lif…
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Thai Red Fish Curry
Coconut cream and red curry paste in their essential dialogue — the paste blooms in oil until the room smells like…
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Thai Green Curry Paste
A foundational aromatic paste built on the trinity of fresh chili heat, galangal warmth, and lemongrass perfume. P…
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Thai Iced Tea
Strongly brewed Ceylon tea stained to a vivid amber-orange by spices and food coloring, cooled over ice and crowne…
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Thai Larb Gai
Quick-cooked minced chicken tossed with toasted rice powder, lime, fish sauce, and an avalanche of fresh herbs — b…
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Thai Milk Tea (Cha Yen)
A glass filled with ice and packed with the theatrical drama of condensed milk swirling in amber clouds through in…
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Thai Nam Jim Jaew
A sticky, dark, intensely flavored Thai dipping sauce for grilled meats — fish sauce and lime juice threaded with …
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Thai Pad Thai
Wok-charred rice noodles with shrimp, slippery egg, and the sweet-sour punch of tamarind, finished with a heap of …
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Thai Peanut Sauce
A creamy, coconut-enriched peanut satay sauce balanced on the tightrope between sweet palm sugar, sour tamarind, s…
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Som Tum (Thai Green Papaya Salad)
Shredded raw papaya pounded with garlic and chili in a mortar, then tossed with lime, fish sauce, palm sugar, and …
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Tkemali
Georgia's indispensable wild plum sauce — shatteringly tart green or red tkemali plums simmered until collapsed, t…
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Toasted Farro Salad with Roasted Vegetables
Whole farro toasted in a dry pan until nutty and golden, then simmered until pleasantly chewy — tossed warm with c…
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