Launched in 1941, Mekhong is Thailand's first domestically produced spirit. Made from a mysterious mix of secret-recipe Thai herbs and spices, this golden spirit is commonly known as a whiskey, but would be more accurately described as a rum (made from 95 percent sugar cane/molasses and 5 percent rice). We may not know which spices are in Mekhong, but according to Gemma bartender Walter Easterbrook, who created this cocktail, "The Mekhong rum adds a touch of spiced ginger to the refreshing juices, while a dash of Angostura helps to harmonize the flavor profile and create a delicious cocktail." Since the rum has rich notes of toffee, vanilla, pepper, and cinnamon, the Thai Swizzle delivers an exotic, highly spiced flavor profile that will keep your palate guessing.
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This pizza makes for a fun activity with friends and family. It's topped with vegetables, and the peanut sauce gives it a bit of sweetness!
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As a fairly conscientious cook, I experience a wave of mild shame whenever I open a can or plastic sachet of ready-made Thai curry paste. This dissipates the moment I add it to the pan and inhale its alluring, complex aroma, which reminds me that these shortcut products yield an entirely delicious dinner – and that in this case I am not aiming for authenticity any more than I intend a dish like curry-spiced Coronation Chicken to be more than remotely Indian.Three or four times a year, Jackie and I eat variants of today’s recipe, most typically using cool-weather vegetables, most deliciously celery root or winter squash. There is usually leftover sauce, and this serves as an excellent ready-made “gravy” for fish or, better yet, lamb chops. The only necessary adjustment to the recipe relates to cooking time: hard root vegetables take longer to cook than late-summer corn and zucchini.Yes, that corn: By now, at least in the New York area, the farmers’-market corn isn’t what it was a few weeks ago. It is best cut off the cob and gussied up in some way, either with complementary vegetables (peppers, onions) or processed into corn pancakes or fritters. Facing a couple of slightly over-the-hill ears of corn, I thought of those and other dishes and how marvelous spicy corn preparations can be. Combining sweet corn – and in this case a gentle-flavored summer squash – and our usual faux-Thai curry sauce seemed to make very good sense.It did – and it made very good eating too.
The idea of cooking Thai-inspired food may seem daunting at first, but this five-ingredient recipe and a slow cooker will change all of that. Sure, you could make your own peanut sauce, but how far did extra credit get you in high school?
This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.This recipe is courtesy of ThaiTable
Bring Thai flavors into your kitchens without investing in a collection of Asian spices only to use them once or twice. When preparing the sliders, feel free to experiment with different garnishes, but note that the sliders are very flavorful as prepared and novice cooks might want to start with the basics. — Vivian Doan, MyDailyFindChicago
You can use any part of the chicken you like for this recipe but I prefer the thighs. Traditional Gai Yang is served with a dipping sauce but if you use chicken thighs, it's so juicy that it doesn't need it.
Here's a burger inspired by a Chiang Mai sausage dish from my hometown. The burger has a proprietary beef-blend patty mixed with homemade "Sai Oor" curry paste and topped with homemade cilantro-lime mayonnaise and green papaya kraut.
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