Recipe Archive
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
590 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Fai
The yam dressing is the four pillars made portable: nam pla for salt, manao for sour, nam tan pip for sweet, prik for heat. Dress the beef while it's hot. The warmth opens the dressing and pulls it into every fiber.
Chef Fai
Two dishes on one plate: a golden mountain of shattered catfish and a sharp green mango yam dressed in the four pillars. The contrast is the point, and the yam dressing formula is the law.
Chef Fai
The yam dressing is the four pillars made portable: nam pla for salt, manao for sour, nam tan pip for sweet, prik for fire. Dress the squid while it's still warm. The heat opens the dressing. That's the science.
Chef Fai
The sour pillar doesn't always come from lime. Pomelo carries the acid in this Central Thai yam, proving that tropical fruit is the principle and lime is just one expression of it. Ajarn taught me this distinction and it changed everything.
Chef Fai
The dinner party yam. Shrimp, squid, and mussels blanched just right and dressed while still warm, because heat opens the four-pillar dressing and pulls it into every piece of seafood. Central Thai principles on a sharing plate.
Chef Fai
Central Thai yam where coconut cream isn't poured thin but cooked down to a thick, sweet blanket over crunchy winged beans, dried shrimp, and fried shallots. The four pillars plus fat. That's the architecture.
Chef Fai
The four-pillar dressing meets the most absorbent noodle in Thai cooking. Dress while warm, serve at room temp, pile the herbs high. This is Central Thai yam distilled to its governing principle.
Chef Remy
Creamy, tangy, and bold with two kinds of mustard and a whisper of cayenne, this is the potato salad that disappears first at every church potluck and family reunion in Louisiana.
Chef Jeong-sun
Young summer radish greens tossed fresh, not fermented, with a light chili seasoning that wakes the leaves without bruising them into bitterness.
Chef Zohra
Eggplant cooked past soft with tomatoes, garlic, cumin, and good olive oil until it collapses into the warm Moroccan salad you scoop up with bread.
Chef Joost
The Dutch party salad that turns salmon, potato, onion, and herbs into the quiet luxury of a borrel table: cold, creamy, and best made before the guests arrive.
Chef Joost
The tidal pantry on a summer plate: Zeeland mussels, North Sea shrimp, smoked fish, and crisp leaves dressed simply enough to let the Oosterschelde speak.
Chef Isabel
Zorongollo Extremeño is Extremadura's roasted pepper salad: red peppers and tomatoes charred whole, peeled warm, cut into strips, and left to settle with garlic, oil, vinegar, onion, and hard egg.
Chef Joost
Zuurkoolsalade is winter thrift at its sharpest: sour cabbage, sweet apple, onion, and raisins, tossed cold so the larder itself does the cooking.
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