Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou
This spicy Hunan steamed fish recipe can be made with either carp or salmon.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
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.