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.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
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.”
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.