Moderately priced avruga caviar (smoked herring roe from Spain) gives cooks a chance to throw caution to the wind and experiment. Stephen Harris purées it into a slate-gray emulsion, bringing visual drama and a smoky flavor to delicate salmon. Fleur de sel is a good substitute for his house-made sea salt.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
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.
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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!