Chicken doesn’t have to be boring, and Pok Pok’s chef, Andy Ricker, proves that with his cult-favorite dish, Kai Yaang. A whole roasted chicken is brined, stuffed with Thai aromatics like lemongrass, garlic and cilantro, then marinated in soy and fish sauces and basted with shallot oil and honey to ensure maximum flavor.
If you can’t get to Pok Pok in Portland, Oregon, or its outposts in Los Angeles and Brooklyn, you can check out Ricker’s recipe for Kai Yaang here. Then watch him make it with Man Fire Food host Roger Mooking on Tuesday, August 16 at 9pm ET on Cooking Channel.
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Before you write off the idea of curry in a cocktail, just hear me out. Something rich and dreamy happens when the savory depth of green Thai curry meets sweet, silky coconut milk. When this dynamic duo gets blended with coconut rum, ice and simple syrup, it’s like a sandy Thai beach in a glass. It’s a drinkable emblem of the tropics that may have you seeing double.
Bottoms up, folks.
Continue Reading Thirsty Thursday: Coconut Blurry Curry Cocktail
Isn’t soup the best? It warms you up when it’s freezing outside, it’s easy to make, it’s a great way to clean out the fridge (you really can throw any old vegetables sitting in the crisper into your current soup of the day) and you can make a big batch at the beginning of the week and eat it for lunch or dinner (or breakfast if you’re into that) for days. Some soups — those spiced with cumin or ginger especially — taste even better after a few days. Bobby Deen’s Thai Sweet Potato Soup is one such soup. Make a pot tonight and enjoy a steaming bowl when it’s done, then pack some for lunch tomorrow. After the flavors of the curry paste, ginger and garlic have a chance to meld overnight, your soup will taste even more amazing tomorrow — so much so that you might want it for dinner again.
Continue Reading Meatless Monday: Spicy Thai Sweet Potato-Ginger Soup
Rachael's traditional chicken noodle soup = Big bowl of love
It’s that time of year again…technically still winter, but everyone’s itching for spring. Thanks to dreary days and random temperature fluctuations, the common cold runs rampant. Whether we’re sick or just bummed out, we all need a boost to get us through to the “lamb” part of March. The answer: Chicken Soup!
The ultimate bowl of steaming-hot comfort food shows up in some form in seemingly every culture and country. Nothing cures me like my grandmother’s old-school recipe for chicken soup with matzo balls — I’d eat this in the middle of the sweltering summer! — but I’m tempted to try a new twist on the classic. We picked six diverse versions from Cooking Channel chefs, starting with one for traditionalists, pictured above: Rachael’s Suped-Up Traditional Chicken Noodle Soup.
Continue Reading Chicken Soup, Six Ways
We heart Homesick Texan's Frito Pie
Linkage we’re liking in the lead-up to Mother’s Day…