What the New Sammy's menu describes as a broth is really a purée. The dish is somewhat monochromatic, but its fascinating flavor spectrum will make your mouth extremely happy.
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.
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.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.