Hong Thaimee

Oct 23, 2023 | epicurious.com | Nik Sharma |Frankie Gaw |Hong Thaimee |Andrea Nguyen

Step 1Wash and pat dry 1 bunch large collard green leaves. Cut out and discard the thickest part of the midrib and the stalks. Step 2In a medium bowl, combine 1½ cups sifted chickpea flour, 1½ teaspoons fine sea salt, 1 teaspoon ground coriander, ½ teaspoon smoked sweet paprika, ½ teaspoon ground turmeric, and ¼ teaspoon ground cayenne. Step 3Prepare the yogurt coating.

Aug 16, 2023 | epicurious.com | Hetty McKinnon |Hong Thaimee |Arnold Myint |Kwoklyn Wan

This glass noodle salad is based on a dish from my childhood that sparked my love for salad: my mother's spicy jellyfish salad. Long rubbery strands, tossed with slivers of celery and chicken, coated in a vinegary sesame sauce. It was a "special occasion" dish, one she would only serve at birthday parties and family gatherings. For much of my life as a salad maker, I have passionately sought to recreate the chewy, crispy, robust textures of this salad.

Aug 16, 2023 | epicurious.com | Hetty McKinnon |Frankie Gaw |Hong Thaimee |Akino West

This Tomato and Egg "Shakshuka" is a classic hybrid dish, a clashing of cultures with spectacular results. Two loves combined- Chinese tomato and egg, a dish I tolerated growing up but now adore as an adult, reworked as a shakshuka. The recipe is an unassuming showstopper, offering all the distinctive sweet umami flavor of the classic Chinese dish, but with a very different sensibility. Serve with bread (or dare I say, rice?) to mop up the tomatoey juices.

Mar 28, 2023 | epicurious.com | Hong Thaimee |Thomas Keller |Adeena Sussman |Anna Stockwell

Khao soy (sometimes spelled khao soi) is one of Chiang Mai's most famous dishes. The combination of flavors and textures-creamy curry sauce and silky egg noodles married with the flavorful crunch of pickled mustard and crispy fried noodles, all given an awakening hit of fresh, zingy lime-is magical. Black cardamom pods are roasted over a wood fire to give them incredible smoky flavor. This recipe was excerpted from 'True Thai' by Hong Thaimee. Buy the full book on .