Serve a chilled crisp California Chardonnay throughout the meal.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
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.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
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.