Grilled Shrimp with Tamarind Recado
This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.
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.
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.
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.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.