Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate.

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry.

Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok'

Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist.

Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms

Mixed with marinated tofu and drenched in a sweet and spicy sauce, this Brussels sprouts recipe from Plenty (one of our 10 favorite cookbooks of 2011) makes for an addictive vegetarian meal that I can't wait to make again.

Brussels Sprouts and Bacon Dumplings

Brussels sprouts and bacon are a classic flavor combination. Combine them to make truly unique Brussels sprouts and bacon dumplings, then take them over the edge with an outrageously good fish sauce caramel dipping sauce.

Dinner Tonight: Momofuku Brussels Sprouts

The Brussels sprouts at Momofuku Ssäm are amazing: mint and cilantro gives them an herbal quality, the garlic some extra pungency, and the crispy puffed rice some crunch. Here's how to make them at home.

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)

Unlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of food. It can be made with any number of vegetables or meat, but I particularly love the common combination of long beans and tofu.

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar

Deep-fried Brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet, tart honey and balsamic vinegar dressing.