Bangkok: Recipes and Stories from the Heart of Thailand by Leela Punyaratabandhu

Bangkok: Recipes and Stories from the Heart of Thailand

By on March 11, 2017 in She Writes

In case you’ve ever wondered why I didn’t blog very often in 2016, you’re looking at the reason right now. Having spent most of my waking hours writing, testing recipes, and traveling for my new book project, I am beyond ecstatic to announce that the book has been completed and, even though it will not […]

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Spicy Green Apple Salad (ยำแอบเปิ้ล)

By on September 6, 2011 in Featured Posts

I made this impromptu salad the other day as the topping for a piece of pan-fried halibut. It was nothing special — just a simple salad that is normally made with grated green mangoes. Actually, I think I’ve come to like this version made with tart and crisp Granny Smith apples much more. It’s the […]

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Pad Bai Horapha (ผัดใบโหระพา)

By on July 31, 2011 in Featured Posts

Slivers of red long or bell peppers in this would be nice; I didn’t have any at that time. After the post on Pad Ka-prao went up, my inbox has seen quite a few emails asking why I ‘frown upon’ people making “Pad Ka-Prao” with different kinds of basil other than holy basil. After all, […]

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Apple Cider-Beer Glaze: My Multi-Purpose Glaze for Thanksgiving

By on November 18, 2010 in Featured Posts

Have you ever wanted to put all that is good about the autumn: the flavors, aromas, etc., in a bottle? Make a batch of this flavorful glaze and, right away, you got yourself autumn in a jar. Sweet, tangy, buttery with just a hint of malts and hops, this glaze goes well with just about […]

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Panaeng Curry with Pork and Kabocha Squash

By on January 22, 2009 in Featured Posts

Growing up, I hated all tubers: taro, cassava, potato, yam, etc. And since cooked hard squashes have similar texture to cooked tubers, I avoided them as well. Funny how your taste changes over time. I now love all kinds of tubers and root vegetables including all hard squashes. Kabocha or buttercup squash is my top […]

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