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.
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.”
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
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!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.