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These noodles are served with a mild chile-and-vinegar condiment that brings out the full flavor of the dish, as does...

Rinsing and soaking the rice ensures perfectly cooked grains. If you have leftover cooked long-grain white rice, you ...

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

Here's a version of pad thai made with rice vermicelli. It packs a spicy punch; for a cooler dish, cut down on the ch...

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

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Wrapping foods in lettuce leaves is popular throughout China. The most commonly used lettuce has fragile leaves that ...

This recipe is Sichuan in concept, but without the excessive oiliness that often characterizes the food of China's we...

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