Tuna is most often cooked to medium-rare to prevent it from drying out. If you prefer, cook one or two minutes longer after turning, or until opaque throughout.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
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.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.