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We'd like to share with you a simple recipe using kaffir lime leaves, developed in Seattle by a local tequila specialist

Kaffir lime leaves are used extensively in Thai recipes, and the unique, aromat

Tomyum is a very delicious hot and sour flavor with citrus notes, and there is an increased popularity for tom yum flavored snacks. We are the first to develop the original Tom Yum hotdog just in time

This recipe was featured in the October 2008 issue of Saveur Magazine, which is one of the most beautiful isues of a cooking magazine ever published. We already love Saveur but their Breakfast Issue o

We LOVE this recipe and so does our kids. We were able to get excellent quality beef short ribs from a local butcher, get the best possible meat for excellent results. The recipe below makes a fairy m

The final result of this recipe is the most heavenly burger you've ever tasted. Gently-marinaded fish, barbequed, combined with ginger wasabi mayonnaise and fresh shredded veggies on a good bun. There

A local doctor from Kirkland Washington called us to inquire about kaffir lime leaves and Thai holy basil, because he likes making this soup and needed the ingredients. It's an elegant, healthy soup fu

We love the flavor of flank steak, oddly one of the least expensive cuts. On a 900 lb black angus steer, you'll be lucky to get just two decent flank steaks, yet you can find this rare cut in good butc

Gai yang translates to "barbecued (or grilled) chicken", and can be prepared in many different ways, we demonstrate here three unique versions.

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This recipe is authentic Thai, using many classic ingredients, and it can be enjoyed with a variety of meat such as chicken or pork strips on skewers, though we love it made with pork chops. The barbe

This meal needs to be cooked in very hot oil, and it is deliberately flamed at the end. Because of this we recommend using a wok not a skillet, at least 16 inches in diameter and 6 inches deep, or a s

One of our favorite recipes, the meat is pan fried or barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine ri

One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. This recipe is time-consuming but the result is spot-on perfect.

The finest cashews in the world are grown

Yang dishes are the Thai equivalent of barbeque food. The most common is undoubtedly gai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazi

gai = chicken
pad = stir-fried
prik = chilli

Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be destroyed. A more appr

Kaeng Kua made with a pariicular variety of melon, but you may substitute your favorite local gourd for this dish.

This is a 'Thai-ised' version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but

When chicken is fried this way, it comes out dry rather than greasy. The secret is to cook the chicken two times--first at low heat, then again at high heat. This kind of fried chicken is so tasty whe

Here's a Thai recipe you thought you had to go to Thailand to enjoy, not seen in local restaurants. We show how to fold the leaves, steam and cook the chicken, and the succulent dipping sauce. Another

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time.

Here we demonstrate two versions, Version 1 is our favorite and one you can make in y

This is an example of the popular 'fried curry' style that produces a dry result. It blends equally well with rice or noodles.