Gael Greene shared these recipes with Epicurious from her new book, Insatiable.
On a writing retreat at the cabin of screenwriter Vicki Polon, we put together this fragrant soup.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
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.
Chewy noodles, tinned fish, and hardy greens in an umami broth.