In a bowl, combine the crab, peas, mint, basil and microgreens. Add the lemon vinaigrette as needed, about 2 to 3 tablespoons, to dress the salad. Season with salt and pepper to taste.

Use day-old rice: Cold, day-old rice is ideal for fried rice as it’s drier and less likely to clump together. Freshly cooked rice tends to get mushy. If you don’t have leftover rice, spread ...

Pad prik king (red curry chicken and green beans): This dry curry from Alexa Weibel comes together almost instantly in the ...

Preparation 1. In a medium-sized, heavy bottom saucepan, add the water and sugar and bring to a boil. Stir gently to make sure all the sugar has dissolved, then remove the pan from heat. 2. Add ...

Add the garlic, shallot and Thai chilis, and stir-fry for about 30 seconds, until fragrant. Add the bell pepper and stir-fry for 30 seconds, until just beginning to soften.

2 cups packed basil leaves, preferably Thai 1 cup packed mint leaves 1 Toast the bread in a toaster oven or in a 375-degree oven on a rimmed baking sheet until golden brown and crisp, 8 to 12 minutes.

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon salt, sugar, and pepper in a small bowl. Sprinkle evenly over chicken ...

4 cloves garlic, minced 3 fresh red Thai chilies, deseeded and finely chopped, or 1 teaspoon dried red-pepper flakes 1½ pounds boneless, skinless chicken thighs, coarsely chopped 1½ to 2 cups ...

The fresh basil adds an extra pop of flavor, but you can skip this ingredient, and the vinaigrette will still taste great. I use a blend of extra-virgin olive oil and vegetable oil for this recipe ...