Recipe Roundup: Thai

Recipe for Hawaiian Hearts of Palm Pad Thai, adapted by the James Beard Foundation

 

Skip the takeout tonight and try this eclectic menu of reinterpreted Thai classics.

 

Hawaiian Hearts of Palm Pad Thai

Swap out rice noodles for finely sliced hearts of palm in this inventive take on the iconic Thai dish.

 

Mussels with Thai Seasonings

A squeeze of lime juice, a sprinkling of brown sugar, and a splash of fish sauce lend Southeast Asian flavors to this aromatic bowl of mussels.

 

Thai Curry with Chicken and Fresh Noodles

Mexican chilies are an unlikely addition to Thai cuisine, but they add flavor and body to the... Read more >

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Food Trends to Watch for in 2012

Andy Ricker and Sean Brock


Predicting food trends is an inexact science (though some people are actually paid to do it). At any rate, here’s our stab at what we suspect will be crossing our plates in 2012.

Locavorism, Redefined
Taking his lead from the Cook it Raw crew, Charleston’s Sean Brock is striving to revive the cooking of the South's antebellum period, teaming up with foragers and historians to rescue heirlooms from obscurity or extinction. We’re hopeful... Read more >

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On the Menu: Tour of Thailand

Ty Bellingham Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation! Hors d’Oeuvre Crab with Caramelized Palm Sugar Dressing on Shiso Leaves Salted Organic Chicken and Lychees on Crisp Wafers Oysters with Crispy Shallots and Green Chile–Galangal Dressing Pairing: Champagne Huré Frères Brut Réserve NV Dinner Lobster in Egg Nests with Shredded Coconut

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