This recipe explains how shredded green papaya is mixed with a spicy and tangy dressing. The salad is light, refreshing, and ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. This is an excerpt from Eater’s debut cookbook that brings some side dish ...

Ann Le’s parents married in 1975, a week before the end of the Vietnam War and three days before they joined relatives in two boats for an uncertain future that led from South Vietnam to a Korean ...

1 cup cut (1½-inch pieces) long beans or green beans Put the chiles and garlic into a large mortar, preferably one made of clay, and pound into a paste. If the mortar is small, work in two batches.

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current ...

Whisk together cold water and 2 tablespoons of the salt in a very large bowl until dissolved. Add papaya, and soak, covered, in refrigerator for 12 hours. Remove papaya from water; place in a kitchen ...

In a mortar pound the Thai chili pepper (1-3 peppers for mild, 4+ for moderate to hot spicy) and garlic. Add the tomatoes, green shredded papaya, peanuts, papaya sauce and other optional vegetables to ...

The mild flavor of papaya will shine in myriad dishes, from entrées to desserts. When you think of tropical fruits, papaya may not be the first one that comes to mind. It's often overshadowed by more ...