Though Nok Suntaranon’s Kalaya’s Southern Thai Kitchen was published only last November, it has already earned a spot as one of my favorite cookbooks! The ingredient lists for some of the sauces, spices, and pastes may be lengthy, but they make a lot and, once prepared and stored in the fridge or freezer, make quick weeknight meals like this Goong Pad Nam Prik Phao (Shrimp & Chili Jam Stir-Fry).
For this easy dish, the chops are quickly browned in a pan and set aside. Then cider vinegar, hard cider, horseradish, and cayenne are added and cooked down to create a sweet and spicy glaze. The chops are returned to the pan, coated with the glaze and cooked through before finishing with a shower of chopped dill.
The Woks of Life’s Spicy Beef Biang Biang Noodles is definitely in the running for my choice of last meal in this life. What’s not to love about chewy broad noodles and tender beef swimming in a complex and spicy sauce?
Chef Nok Suntaranon’s Gaeng Gai Khao Mun combines a homemade curry paste with coconut cream, tender chicken, and aromatic herbs. Paired with pandan-cilantro coconut rice, this recipe from Philadelphia’s Kalaya restaurant brings authentic Southern Thai flavors home.
I never knew I needed rice cakes in my risotto until now – their satisfying chew is the perfect addition to Eric Kim’s delightfully creamy Winter Squash Risotto with Chewy Rice Cakes!
I found the perfect cold-weather comfort food in Julia Turshen’s Turkey and Green Chile Chili. Made with ground turkey, pinto beans, and smoky spices, it’s a healthier take on traditional chili that even won over my skeptical partner. Top with avocado and cheese for the ultimate cozy dinner!
Eric Kim’s dakdoritang from “Korean American” shows how simple ingredients can result in a very flavorful dish. The spicy braised chicken with potatoes in a gochujang sauce was perfect over rice. Another amazing recipe from a favorite book.
Sarah Leah Chase’s innovative chicken thigh osso buco offers an affordable take on the Italian classic. The dish maintains traditional flavors through braising with aromatics, wine, and broth, topped with bright gremolata. Featured in her New England Open-House Cookbook, it’s a comforting winter meal that doesn’t break the bank.