Southeast Asian

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.

Combined with coconut milk, it’s the base for your next Thai curry.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

This peanut satay sauce, along with pickled carrots, red chiles, cilantro, and crushed peanuts, helps make up the Banh Mi Dog.

From spicy Vietnamese pork chops to quick pho, we've got just enough recipes to satisfy your craving.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Go east into the San Gabriel Valley to find the country’s most mind-blowing, tongue-numbing, crazily diverse food scene.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

It's time to branch out from your takeout Pad Thai addiction. These are the dishes you should be ordering instead—according to some of our favorite Thai food chefs.

This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

If there's one thing David Tewasart is trying to accomplish with Sticky Rice, it's to personally guarantee that his customers experience the closest they can to an actual Thai street-stall meal, in Los Angeles.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.