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The smoky flavour from the chicken, with a topping of grilled chili, adds so much depth to this soup from Kiin by Nuit Regular.

Introduction

This is probably my favourite meat-based soup. The soft sour flavour of this soup comes from the tamarind paste. In northern Thailand we use chicken thighs to add flavour to the broth. My mother would grill the chicken skin just a bit before making the soup. The smoky flavour from the chicken, with a topping of grilled chili, added so much depth to the soup.

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This recipe for eight-spiced whole fish is so versatile, and can work with whole fish, fillets, or fish chunks.

Introduction

My brother-in-law introduced me to this dish, called plah tort samun plai, on my first visit to Thailand. After eating it at a restaurant, he declared that his was much better. So he cooked his own delicious version that very evening—sourcing better-quality fish and palm sugar made all of the difference. Sure enough, he was right—and I’ve used his recipe ever since. This versatile dish works with whole fish, fillets, or fish chunks.

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This is Pepper Teigan's, mother of Chrissy Teigan, version of pad korat. Make it with chicken, beef, tofu, eggs or veggies.

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Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. Make it your own with your choice of add-ins!

Introduction

Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. It’s easy to make a luxurious mound of cơm chiên, as long as you remember a few points: To ensure grains that don’t gum up, use dry-ish, cooked rice (it can be made up to 3 days in advance). Make the rice up to 3 days ahead, or prepare a fresh batch and let it cool completely on a baking dish.

Add-ins such as meat and vegetables should be cut into smallish pieces so they’ll distribute well among the grains; you want every bite to be exciting. Avoid adding too much liquid seasonings or wet ingredients to the pan, or they’ll overhydrate the grains instead of just lightly coating and seasoning them. Employ lots of heat and cook quickly (line up the ingredients near the stove, so you can dump them into the pan). Cook in two batches when doubling the recipe. 

This fried rice can be taken in many directions. Keep it sumptuous with your choice of add-ins and rich egg, or emphasize just one of them. Omit both for a great simple fried rice to pair with other dishes. You can always enliven things with spicy vinegar in the Notes, which has more ideas.

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Make this delicious Vietnamese caramel pork dish right at home, with this recipe from My Vietnamese Kitchen by Kim Thúy.

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A Korean cookbook wouldn't be complete without some grilled deliciousness. Try this recipe for mushroom bulgogi.

Introduction

Many people believe that Korean food = Korean BBQ and bibimbap. My hope is that with the recipes in this book, you will realize that like all other cuisines, Korean food is more than its most known dishes, in this case, grilled meat and rice bowls. That said, a Korean cookbook—even a vegan one—wouldn’t be worth its salt if it did not include some grilled deliciousness. Bulgogi translates into “fire meat.” It’s usually made with flank steak, rib eye, or other cuts of beef. In order to re-create that texture, I use Soy Curls, which are just soybeans that have been cooked and then dehydrated. Soy Curls hold up exceptionally well against the rich and intense flavors of the marinade and the heat of the grill.

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The convenient single-serving size is perfect for small stomachs, packed lunches, and picnics too. Excerpted from Oven to Table.

Introduction

This is probably the easiest lasagna you will ever make. The convenient single-serving size is perfect for small stomachs, packed lunches, picnics, or just calorie-counting eaters in search of something properly portioned. Wonton wrappers can be found in the refrigerated section of the produce aisle (where you would find soups, salad dressings, and containers of baby spinach or mixed greens). They are typically sold in packs of fifty-six and you can freeze what you don’t use, saving them for a second supper.

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This one-pot dish is studded with garlic, tomatoes, and shrimp that cook together into a jammy, tasty sauce.

Introduction

Gnocchi are an Italian pasta typically made with cooked mashed potatoes, flour, and eggs. Air-frying store-bought gnocchi is so easy—it doesn’t require any boiling! Just wet the gnocchi and cook in the air fryer, and they’ll magically transform into perfectly cooked dumplings that are crispy on the outside and chewy on the inside. This one-pot dish is studded with garlic, tomatoes, and shrimp that cook together into a jammy, tasty sauce. Finish it with basil and a good grating cheese like Pecorino Romano.

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This sheet pan paella requires absolutely no stirring! Recipe from Sheet Pan Everything by Ricardo Larriveé.