Kitchen Musings

The Timeless Table #3: "Sichuan" Chicken Curry

A deracinated (and unbothered) dish—or something else?

May 20 •

Leela Punyaratabandhu

On Destroying and Rebuilding Things

And also daughter-in-law eggs

Apr 20 •

Leela Punyaratabandhu

The White Lotus Season 3—Part Two

Tom Ka-thi Tha-le

Apr 7 •

Leela Punyaratabandhu

The White Lotus Season 3—Part One

Bonus: "The Floating White Lotus"

Apr 6 •

Leela Punyaratabandhu

My Smoky Pork Curry

A controlled burn

Nov 3, 2024 •

Leela Punyaratabandhu

Cigarette-Ash Fried Rice, Smoky Rice Congee, and the Ghost Who Burns Yellow Curry

The art of burning

Nov 1, 2024 •

Leela Punyaratabandhu

Khua Curry of Duck and Leeks

When a duck comes bearing leeks

Oct 20, 2024 •

Leela Punyaratabandhu

Hypercorrection in Thai Cooking

A bit silly. A bit funny. Sometimes annoying.

Jun 30, 2024 •

Leela Punyaratabandhu

Thai Food in Japan—Part Three

An inch wide and a mile deep

Apr 23, 2024 •

Leela Punyaratabandhu

Thai Food in Japan—Part Two

The rice. THE RICE.

Apr 3, 2024 •

Leela Punyaratabandhu

Thai Food in Japan—Part One

The best Thai iced tea I've ever had

Apr 2, 2024 •

Leela Punyaratabandhu

The Tale of Two Pad Thai

We're in the best of times. We're in the worst of times.

Jul 1, 2023 •

Leela Punyaratabandhu

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