Steamed Mussels with Sofrito
Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America.
This recipe can be prepared in 45 minutes or less.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Chewy noodles, tinned fish, and hardy greens in an umami broth.