Recipes

Recent Recipes

• 1

  Persimmon Cheesecake Bars

  Cheesecake bars are the perfect dessert because of how easy everything comes together. I wanted to use persimmons, fuyu persimmons to be exact, because I liked the firmness from the fruit compared to the creaminess from the cheesecake.

  You can definitely replace the persimmons with other fruits, but you should give these a try as is first!

• 2

  Noah’s Famous “10 Trick” Chili

  A hearty beef chili packed with 10 secret ingredients—coffee, chocolate, beer, and more—for the richest, most flavorful bowl you’ll ever make.

• 3

  Patti's House Salad (Mom's Interactive Lettuce Wraps)

  My mom's salad is an International Market icon. Despite being on my mom's secret menu (a selection of unabashedly Thai dishes my mom offered only to customers in-the-know), people all over Nashville discovered this salad and whispered about it to friends and neighbors alike. Like a salad shaman, I remember my mom guiding every participant in the art of eating this salad, first insisting that everyone wash their hands before instructing diners to "put only one of everything into the leaf, then put it all in your mouth. Just one bite." The singular bite is crucial to the experience of enjoying this wrap, a flavor and textural explosion. After that initial bite, Mom would leave her guests to build their own euphoric adventure.

  The popularity of this salad platter has only continued to grow since my mom first quietly made it for guests.

  Based on a traditional Thai dish called miang kham (essentially a betel leaf wrap), this is a glorified take and an experience in and of itself. It's a wonderland of accoutrements-from spicy red onions to roasted peanuts to slivers of gingery pork— intended to be fully customized into bite-size wraps. Although betel leaves are traditional, I use lettuce as it's easier to source and its neutral flavor is more of a blank canvas. There's so much going on in this salad. The flavors range from sweet to nutty to spicy and sour. There's bite, there's texture, there's both freshness and funkiness. Customers love that they can load up on their favorites, whether it's extra toasted coconut or submerging their wraps in a blanket of tangy tamarind sauce. Whatever kind of wrap you create, make sure you eat everything in a single bite, close your eyes, and taste it all.

  —Arnold

  Recipe excerpted from "Family Thai: Bringing the Flavors of Thailand Home" by Arnold Myint.

• 4

  Mushroom and Onion Tart

  I'm always a big fan of making tarts because you can easily make the components in advance to help cut down on time. I love this tart for the holiday mornings and think the added herbs in the rust really enhance the overall flavor. You can customize it with different types of cheese, but to me, parmesan goes nicely with the herby/lemony crust.