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Bang Bang Turkey

Here, Thanksgiving leftovers head East. This fast-assembled salad is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well. Ingredients For the Bang Bang sauce: 2 tablespoons peanut oil 2 teaspoons sesame oil 3…

Black-Eyed Pea Fritters

The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses…

Green Papaya Salad

In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken. Ingredients 1 large or 2 small cloves…