Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
If you can find head-on shrimp, please, please buy them and add the heads to the stock. They’ll provide an incomparable richness and depth.
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 satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Easy to make, impossible to stop eating.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.