Steamed Sea Bass or Red Snapper
Do not attempt this dish unless the fish is very fresh. Steaming is used only for fresh, delicately flavored fish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
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.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
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!