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.
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.
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.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.