OK, so I left out a fun detail in yesterday’s story about Ganda Suthivarakom’s steamed salmon curry custard: The Thai recipe she was cooking from in the Swedish food magazine was actually her own.

We’re closing in on the so-called dog days of summer: the hottest, most humid time of the year. (The term comes from the prominence in the sky of Sirius, the “Dog Star.” But I think it’s just as apt ...

Thanks to the vloggers who share their recipes in their YouTube channels, I can now cook one of my favorite dishes: steamed Thai fish with lime sauce. When I first tasted this dish several years ago ...

6 6-ounce ramekins (preferable, but bowls or cups work) Steaming rack, which can even be a wire cooling rack set in a pot with a tight lid * The brand of coconut milk, Ganda says, “Must be Asian; ...