Photo by Chris Court and William Meppem
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth—a cereal commonly found in health food markets—it makes a deeply flavorful crust for salmon fillets.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.