Whenever I make dinner for six people or so, and I’m going with something Asian, I’m always wondering what to serve as a pre-dinner snack while they settle in and have a bit of wine.

Thai basil drives me crazy. It's difficult to find in a regular supermarket and impossible to grow. (My Italian basil grows like a weed indoors, in a crummy plastic pot.)

A lot of people think that Thai curries are so hot that they will blow your head off. Not true.

Chiang Mai, in northern Thailand, has a somewhat different cuisine from the rest of Thailand, partly because it’s close to Myanmar, China, and Laos…

I’m a big fan of fast food. No, not the crap you buy from a drive-through. Not even those salt bombs you pick up at the supermarket because you are pressed for time. 

This is a simple one-pot dish with Vietnamese flavors. A clay pot is a great tool for making this but you can also use a Dutch oven or heavy sauce pan.

Szechuan Chicken is tasty and quick to prepare. A little chopping, a quick stir fry, and it’s ready to eat. Serve it with some steamed Jasmine rice.

Forget about cooking a turkey for Thanksgiving. Let’s face it, it’s a big old boring bird that is dried breast meat drowned in gravy.

Crispy breaded chicken served with juicy market-fresh tomatoes. A rustic European-inspired recipe from WeTravelToEat.

There are a zillion Chinese stir-fries. I've been trying to perfect a few favorites for weekday meals.

There’s something about this preparation that elevates it from the usual Chinese chicken stir fry. 

I went to a cooking class a few years ago in Beijing called Sesame Kitchen that was located in a tiny kitchen deep in one of the authentic hutongs in the city.