Thai Chile

Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

This Lao-style larb recipe from chef Kris Yenbamroong is tangy, spicy, and packed with umami.

The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.

Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.

Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.

Thai papaya salad is an ideal summer side dish and packs up well if you want to take it with you.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki. 

A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices. 

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

Meltingly tender short ribs braised in a rich coconut-milk-based sauce stay bright thanks to Thai flavors and fresh lime. Be sure to make plenty of rice!

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, cayenne, and ajwain here), making it an ideal grillable vegetarian protein. 

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!