This dish has been a favorite at T. W. Graham & Co. for more than 30 years, due in no small part to the quality and freshness of the local crabmeat used.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Just like the state fair, minus the crowds.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Easy to make, impossible to stop eating.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.