At the height of summer, I’m always thinking of new ways to combine farmer’s market vegetables. Eggplants and peppers are a natural pair, and I like to highlight their different textures here. I roast the eggplants until they almost collapse, but quick-char the peppers to keep their crunch while giving them a smoky flavor. Perfectly seared scallops tie the two textures and flavors together.
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.