Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou
This spicy Hunan steamed fish recipe can be made with either carp or salmon.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
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.