Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
A slow-simmering, comforting braise delivering healing to both body and soul.