Editor's note: The recipe below is excerpted from Eggs by Michel Roux. To read more about the book, click here.
For optimum flavor, use the meat from a freshly cooked live crab.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.