Thai
This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poach...
Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfect...
At Pok Pok's subterranean Whiskey Soda Lounge, Andy Ricker often uses the same ingredients in his cocktails as he doe...
Thai cooks—and chef Andy Ricker—like to use the roots and stems of the cilantro plant, which have a more in...
Andy Ricker gives shrimp a quick brining—a technique not typically used in Thailand—to keep them firm and j...
At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky...
This smoky, zingy salad is popular in northeastern Thailand because of the irresistible flavor of its subtle char. Lo...
Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-mari...
Most Thai dishes are best served at room temperature, including this creamy dessert: "If you chill it, it becomes roc...
The Persian limes sold in America are tarter than Thai limes, so Andy Ricker sometimes sweetens their juice with a li...
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