At the height of summer, I’m always thinking of new ways to combine farmer’s market vegetables. Eggplants and peppers are a natural pair, and I like to highlight their different textures here. I roast the eggplants until they almost collapse, but quick-char the peppers to keep their crunch while giving them a smoky flavor. Perfectly seared scallops tie the two textures and flavors together.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
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 little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.