Washington, DC's renowned chef-owner of Citronelle has a special relationship with seafood: He was born in Brittany on the northwest coast of France. Chef Michel Richard has been decorated with nearly every cooking award, including the James Beard award, and he is known for combining fresh California ingredients with traditional French cooking. This recipe, a simplified take on a traditional French bouillabaisse, is sure to satisfy.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Chewy noodles, tinned fish, and hardy greens in an umami broth.