Steamed Mussels with Sofrito
Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America.
This recipe can be prepared in 45 minutes or less.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.