Far from traditional heavy sesame noodles, this is a light and refreshing appetizer that is half noodles, half garnish. There are many d...

We use spring roll wrappers here, not only because theyre easy but also because they make a perfectly light and flaky shell. Tightly wr...

This Asian version of gravlax uses soy sauce to cure the salmon in place of salt. The result is a rich sweet-saltiness in the fish, punc...

Simple and incredibly good, especially with the peanut sauce.

This is my take on wonton soup. Loads of fresh herbs make the dumplings and broth aromatic and refreshing. Rather than discarding the sh...

This variation on calamari is my new favorite way of preparing squid. The rice flour makes the batter extra crisp and slightly puffy. Th...

Did you ever think you’d see the day when tuna imitated pasta? Here, the wonderful taste and texture of tuna cut into linguine-like stra...

Here, the classic steamed lobster is completely transformed. This quite elegant dish can be made in less than an hour, even if you must ...

Lamb is one of my favorite meats for curry and shanks, especially, simply melt into the spices. This Thai-style curry is so good, though...

Think of this as Gascony meets Shanghai:  The fork-tender duck confit and aromatic vegetables are brightened with fresh scallions and pic...

Forget crab cakes; these fritters, made with a choux paste (similar to the base you’d use for cream puffs, éclairs, or gougères), are li...

Crunchy, salty, and sweet, this quick stir-fry takes advantage of fresh vegetables by treating them simply. A hint of ginger and a splas...

Shanghai noodles, made with a flour-based dough, are thick and hearty. The combination of fresh herbs and cold tofu makes this dish refr...