Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.
For a Thai feast of flavors, textures, and colors, a mound of rice is surrounded by a variety of veggies and a sweet-tart fruit—usually pineapple or green apple.
All the strict raw food orthodoxy? Forget it. Chef and YouTube personality Jason Wrobel has set up camp at the corner where raw food meets fun. Wrobel isn’t preaching—in fact, he offers some cooked vegan fare along with his wondrous raw creations. “People don’t like to be lectured at or told they’re doing something wrong with the way they eat. I prefer to encourage people to experiment with and explore new foods and recipes to see what works for them. What works for one person’s body might not work for you. However, I do think we can all benefit from eating more fresh raw fruits, vegetables, nuts, and seeds.”
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
Although lemongrass can be found year-round in ethnic grocery stores, the warm-weather herb is at its peak in the summer. Here it’s infused into lightly sweetened water and frozen into cubes to add herbal interest to all sorts of summer beverages, from iced tea to cocktails. For extra visual flair, drop a fresh herb sprig, an edible flower, a slice of cucumber, a sliver of citrus, or a cherry tomato half into each mold, cover with lemongrass mixture, and freeze.
Seitan stands in for chicken in this traditional-style stir-fry.
Sweet potatoes are popular in southern Vietnam. Enjoy this curry over rice or noodles, or with warm baguette slices.
Explore the delicate side of curry with this Vietnamese dish.
This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever. The flavorful base is a hand-ground paste of chiles, garlic, lemongrass, and shallots. If you don’t have a mortar and pestle, blend all the ingredients in a food processor. Serve with brown or red rice.
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.