Seafood Salad with Collard Greens SlawBrian Leatart
This can be served immediately as a warm salad or made ahead and served chilled.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.