616 hot dish recipes

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Creamy tuna dip spiked with brandy, made with cream cheese, sour cream, and a dash of hot sauce. Whip it up in 20 minutes and serve with crackers, French bread, or fresh veggies. The ultimate party-ready appetizer.

Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.

A bright, fiery Thai squid salad (Yum Pra-Hmik) with tender poached squid tossed in lime juice, fish sauce, lemongrass, ginger, mint, and crushed chilies. Fresh and bold.

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Broiled flounder fillets crowned with a puffy homemade sauce: scratch-made mayonnaise folded with whipped egg whites, dill relish, lemon, and a dash of hot sauce. Golden, airy, and irresistible.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.

A delicious Thai flavor chicken dish satisfies everyone's appetite.