Thai restaurants have certainly mastered that signature peanut sauce. But did you know that you can make it at home with just ...

So, to reproduce the traditional pad Thai flavor, you'll want to buy some of this ingredient. Tamarind brings tangy and slightly sweet notes that'll achieve the perfect balance of sourness in the ...

It’s then coated in a sticky, tamarind-based sauce. Gogi (or Kogi) powder is Thai tempura flour that makes for a good crunchy coating for seafood and meat. If you can’t find it (although it ...

Available in pods, blocks, or as a concentrate. Tamarind juice is also available and some Asian supermarkets may sell tamarind pods which can be eaten raw. Small pieces of tamarind cake can be ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

I wrote this recipe after a trip to a tofu factory just outside Leeds – it’s based on a pad Thai I filmed years ago ... with that perfect sweet-sour-salty-spicy blend of flavours.

Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail. Recipes published by Food & Wine are rigorously tested by the culinary ...

This version of the sweet and sour tamarind soup ups the umami factor with kombu and katsuobushi ... Note: elephant’s ear, water spinach, rice paddy herb, sawtooth coriander and Thai basil can be ...