Giving up fried shrimp is probably easier than giving up, say, chocolate cake, but only because so much fried shrimp is so badly prepared. Here is a terrific version, complete with tartar sauce for dipping.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Easy to make, impossible to stop eating.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Just like the state fair, minus the crowds.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
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.