Terrific for a first course or a side dish, this recipe is adapted from the lobster succotash at Kinkead's in Washington, D.C. Chef Bob Kinkead's original uses chunks of lobster, which can be substituted for the large shrimp called for here.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.