Name: Thai Chinese Cabbage Salad
Yield: Makes 8 side-dish servings
Ingredients: 1 napa or other Chinese cabbage (about 3 pounds); 1 tablespoon coarse salt, preferably sea salt; 1 large garlic clove, minced; 1 shallot, minced; 2 small Thai chiles or 2 jalapeño chiles; a 2-inch-length lemongrass, minced (optional); 2 tablespoons Thai fish sauce; 2 tablespoons fresh lime juice

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.

Recipe notes

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.