A vegan version of a traditional Thai dish that goes hard on flavors.

This Cambodian hot and sour soup consists of a tantalizing flavor combination: tartness from the tamarind, sweetness from the pineapple, heat from the chilies, savoriness from the fish and a one-of-a-kind fragrance from the wild lime leaves.

Add a kick to your next game-day bean dip using a nice spoonful of chili crisp oil.

While larb is traditionally served with sticky rice, green beans, and raw cabbage, I decided to swap those ingredients out for lettuce, cucumbers, and basil to make for easier digestion. If you don’t have an issues with digestion, I highly encourage you to try this dish the traditional way. If you typically get gassy after eating, these modifications might be easier on your gut.

We love a good curry around here. This one’s an amazingly simply curry paired with shirataki noodles for a gluten-free bowl of warmth.

Adding a little curry powder to this kroeung stir-fry gives us an extra layer of flavor for these otherwise neutral-tasting calabash gourd and mushrooms.

Yep, I’m dishing out another recipe involving one of my favorite flavors - KROEUNG! It goes extremely well with blank canvases like Chinese/Japanese eggplant.

Learn how to make your favorite Chinese takeout soup here.

Espinacas con garbanzos is a tapa traditionally served during the cooler months of southern Spain, though I make this year round because it's just so easy and flavorful.

Ever had guac with garlic scapes? Because that's the only way I want to have guac from here on out!!

King oyster mushrooms are pretty much a staple fungi in our apartment. Its texture makes it extremely versatile for soups & stews, stir-fry dishes, grilling, etc.

Sambal is a southeast Asian chili paste typically made from chili peppers, shrimp, garlic, shallots, and ginger. This recipe for a dried paste has great versatility for stir-frys, noodles, fried rice, or just about any type of dish.

Eggplant is a great veggie vessel that absorbs flavor readily, so it pairs perfectly with a chives that carry a strong, fragrant flavor.

Don’t underestimate how much heat this spicy eggplant stir-fry packs. I would advise you to go light on the Cheongyang chili peppers to lessen the burn.

A vegan, red curry where the star is a creamy butternut squash, elevated by mushrooms and spinach.

This spicy cucumber salad is one of my favorite banchan dishes and it’s SO easy to whip up!

Soondubu jjigae is a Korean silken tofu stew packed with heat and flavor, typically served with rice.

Paired with our Mint + Cilantro Chutney, this Instant Pot lamb stew makes for a hearty and warming meal.

Not your average chip, and boy does it taste YUMMY!

Chutneys seem like they'd be easy to make, but getting right may not be as simple as you might think. The balance of spices with fresh herbs needs to be just right, otherwise, a slight imbalance may throw the taste of the whole thing off.