Asian

Pok Pok chef Andy Ricker shared some of his incredible Thai recipes with us, along with the techniques and tools to make them at home

Summer isn't the only time to enjoy sticky ribs-these baby backs! Showered with citrus zest, these also work well in winter.

This chicken soup is made with chicken legs and a flavorful broth.

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

This pad Thai recipe is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish.

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.

This quick beef stir-fry is ready in 30 minutes. Prepare to meet your new weeknight dinner staple.

At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.