Entrée | Dinner | Red Chile | Pork | Mexican | Stew | Spicy
Have as a stew, over rice or with tortillas; wrap some up in a burrito and you will never go back to "Chipotle™" again. A specialty of northern Mexico, this recipe introduces pork shoulder to a combination of dried ancho, New Mexico, and pasilla chiles, a few spices and a bit of red to yield fork tender morsels of deliciousness.
Entrée | Thai | Chicken | Curry | Soup | Thailand
Khao soi is essentially a curry soup, and as with any Thai curry, making the paste properly is the most important step. Similar in profile to muslim-influenced Massaman curry pastes, khao soi paste is made with a combination of moist aromatics and dry spices.
Appetizer | Southwestern | Corn | Soup | Chiles
A slightly smokey, creamy corn soup with a touch of heat from poblano chiles. One of my favorite summer soups, it pairs beautifully with white meat fish like halibut, Chilean sea bass or trout.
Soup | Lentils | Indian | Ginger
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Appetizer | Entrée | Thai | Chicken | Soup
This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly.