Sauteed Halibut with Pecan Shallot Topping

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.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

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.