A wonderful way to balance holiday indulgences and alleviate guilt is to eat something cleansing. And why not start the year on a fresh, healthy note? Green papaya salad, or som tum, is believed to ...

Subtle fresh spring rolls, a rollicking green papaya salad, comforting pig’s knuckle soup, fragrant lemon grass pork, “shaking” beef and caramelized shrimp -- they’re all delicious, but hardly the ...

This green papaya salad combines shredded unripe papaya with chili, lime, and fish sauce for a fresh, spicy, and tangy flavor ...

Ann Le’s parents married in 1975, a week before the end of the Vietnam War and three days before they joined relatives in two boats for an uncertain future that led from South Vietnam to a Korean ...

Allen Lo, co-founder and brand chef for Hawkers Asian Street Food, shared the recipe along with this note about why it’s a favorite. “This classic Thai salad is one of my favorites because it’s ...

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. This is an excerpt from Eater’s debut cookbook that brings some side dish ...

1 cup cut (1½-inch pieces) long beans or green beans Put the chiles and garlic into a large mortar, preferably one made of clay, and pound into a paste. If the mortar is small, work in two batches.

1. In a small bowl, cover the dried shrimp with hot water. Let stand for 5 minutes, then drain. Cut the shrimp into thirds. 2. Using a serrated knife, halve the papaya crosswise and peel the skin.