Anyone who's visited Thailand knows of the bright, vivid colours that can be found in the food markets and at street stalls; the Thais eat with their eyes as well as their mouths, and even at the cheapest places, food is made to look as attractive as possible. Jam, of the blog Thai Cooking with Jam (thaicookingwithjam.blogspot.com), is from Bangkok, and although she now lives in Texas, in the United States, she maintains the Thai aesthetic when preparing food.
Some of her dishes have been adapted to the ingredients she finds in the US. For example, she uses radicchio leaves to serve as 'cups' for larb (meat salad); and adds smoked salmon to the traditional Thai dish of green mango salad (top left). And although she occasionally posts recipes for non-Thai dishes (such as Meyer lemon and key lime bars, penne pasta with garden tomatoes and strawberry birthday cake), most of the time she sticks to what she knows best.
Her recipes include seafood with Thai seafood sauce, nam pla prik (Thai chilli and fish sauce), stir-fried morning glory, kao mok (spiced rice) with rabbit (top right), spicy glass noodle salad and Thai fried chicken cakes.