14 Recipes Our Editors Are Cooking in February, As a result of We’re All Simply Attempting to Make It to March

“Derek Lucci, our superb contributor of Thai recipes, has given me a complete new perspective on drunken noodles. Firstly, his model is way more distinct from the pad see ew–esque renditions many US eating places dole out. And secondly, you barely even want the noodles—and that is not a foul factor. What this dish is de facto all about are these screaming flavors that smack, drop-kick, and noogie your tongue suddenly. It is intensely spicy with layered chile warmth, loudly fragrant with literal mouthfuls of lime leaf, and suffused with the natural efficiency of basil (ideally holy basil, however Thai basil works in a pinch, even when the flavour is totally different). That is the sort of factor I might run out my door to seize the requisite components, then flash up in a wok for a filling snack at any time when the temper strikes or my sinuses want clearing or I simply need each final considered one of my sensory neurons lit as much as remind me that I am nonetheless alive and kicking regardless of this chilly, darkish month.” —Daniel Gritzer, editorial director