New York Magazine

Skewers of New York strip steak infused with soy and speckled with fresh herbs are tossed on the grill.

Once you have the Thai ingredients, making these skewers is as easy as throwing chicken on the grill.

Two 1 1⁄2-pound lobsters also go into this delicious Asian-inspired shellfish stew.

Thai basil may be the most piquant of all, and the one to use in this chicken-basil recipe from the great Queens restaurant Sripraphai.

Lemongrass, sweet soy sauce, and toasted sesame seeds update your idea of satay.

An iconic grilled-beef salad—rare strips of grilled flank steak tossed with sweet-and-sour tamarind dressing and dusted with rice powder.

Achieve an elusive balance of sweet, salty, and sour in a creamy dessert of tapioca pudding flecked with mango, coconut, and corn and topped with sorbet.

As a rule, the smaller the chile, the hotter its bite. That’s why you can count on these tiny specimens, also known as bird or bird’s-eye chiles, to pack an outsize punch.