If fresh chervil is unavailable in your area, substitute fresh basil leaves for the oil and garnish the mussels with tiny basil leaves.
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.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.