Pad See Ew with Seitan
Wide rice noodles charred in a screaming-hot wok, coated in dark soy sauce, and tumbled with Chinese broccoli and che...
Great and Holy Saturday
Hieromartyr Antipas, Bishop of Pergamum / Holy Martyrs Processus and Martinian (1st c.)
Wide rice noodles charred in a screaming-hot wok, coated in dark soy sauce, and tumbled with Chinese broccoli and che...
Tom kha is the gentler, creamier sibling of tom yum — a coconut milk soup perfumed with galangal, lemongrass, and lim...
Panang curry is thicker and richer than its red and green cousins — less soupy, more like a thick, clinging sauce. Th...
Stir-frying without oil sounds impossible until you try it with broth. A few tablespoons of vegetable broth in a scre...
Red curry is the everyday workhorse of Thai fasting cooking. It is faster than massaman, more versatile than panang, ...
Pad thai with shrimp is street food at its finest — rice noodles tossed in a slick of tamarind, palm sugar, and fish ...
Som tum is the salad that starts fistfights over who makes it better. Shredded green papaya pounded in a mortar with ...
Thai curry is built on a foundation of coconut milk, and coconut milk needs no help from oil. The traditional method ...
Tod mun pla — Thai fish cakes — are addictive little patties of pounded fish, red curry paste, green beans, and lime ...
A Thai-inspired fish curry built on coconut milk, red curry paste, and lime — rich, fragrant, and ready in twenty min...
A proper Thai green curry — fragrant coconut broth, fiery green chili paste, and the snap of Thai basil — loaded with...
Thai fried rice is the ultimate wok dish — fast, flexible, and infinitely satisfying. The secret is day-old rice, hig...
Massaman curry is the gentlest of the Thai curries — warm and fragrant rather than fiery, with cinnamon, cardamom, an...
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