This post originally appeared on Food52. Deep within The Breakfast Book, in the glorious “Doughnuts and Fritters” chapter, there is this unimprovable recipe heading: “Dewey Buns are plump squares of ...

Mix all in food processor but do not puree. Transfer to a mixing bowl. Take a dessertspoon of mixture and form a ball. Flatten in the palm of your hand Heat 2 tablespoons of oil in fraying pan. When ...

Put vinegar, sugar, water, fish sauce, chilli and ginger in a saucepan and bring to the boil, stirring to dissolve sugar. Simmer uncovered for 5 minutes, or until slightly thickened. Allow to cool, ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

Now that the weather is warming up, it's always great to have a quick and fresh appetizer recipe on hand. These Thai-inspired summer rolls are low-carb but still totally delicious. Technique tip: Make ...

1. In a medium sized bowl, whisk Braggs Aminos or soy sauce with ginger and 1 tablespoon of the sesame oil. Cut tofu into 20 even slices about 3 inches long and 1 inch wide. Place tofu in soy sauce ...

Whether you're ringing in the Thai New Year or just craving the flavors of Thailand at home, these are the recipes to turn to. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...

At Holy Basil, one of L.A.’s top 101 restaurants, chef Wedchayan “Deau” Arpapornnopparat serves one of the most iconic egg dishes in the world, and one I haven’t stopped thinking about for weeks.