Moules Marinière

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

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.

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

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.