I first sampled Thai food when I was in college. My small West Virginia school had five international students, all from ...

“Strips of tofu coated in a satay-style batter, dipped into a crunchy peanut and cornflake crumb for the ultimate crunch, then served with a zingy slaw to cut through the saltiness and bring the ...

Gillespie. Every spring, all of the teachers would honor the rest of the school staff with a luncheon, and her pea and peanut slaw was always one of the first things to disappear from the potluck ...

To make the slaw, begin by grating the carrot and apple ... For the dressing, whisk together the peanut butter, mustard, vinegar and olive oil. Season with salt and pepper. Pour this into the ...

Remove the chicken from the pan and thickly slice, then set aside. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice ...

Add the tamarind paste, peanut butter, soy sauce ... Stir to coat the chicken, cover the bowl, and set aside while you make the slaw. Finely shred the red cabbage. I use my Japanese mandolin ...