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Salads

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You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad.

Cooking the mussels for this tasty, mustard-dressed salad produces a cooking liquid that can be refrigerated for up t...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Plus: More Vegetable Recipes and Tips

The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vege...

Slideshow: Watercress Recipes

If oyster and Portobello mushrooms are unavailable, white mushrooms will do nicely. Plus: More Vegetable Recipes a...

In this dish from northeast Thailand, the beef is lightly grilled or broiled, thinly sliced and cooked again briefly ...

Plus: More Seafood Recipes and Tips

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp. Plus: More S...

This earthy salad, a Kotsoni family recipe, makes a lovely counterpoint to the Potent Garlic Dip.

This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn sme...

When chives are allowed to flower, they produce purple blossoms that make a delicate onion-flavored addition to the s...

Plus: More Vegetable Recipes and Tips

If you have time, toss the cucumbers with salt and drain for 30 minutes before assembling the salad.

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