Fish that is grilled on a cedar plank is imparted with the smoke of the grill and the woodsy flavors from the cedar, giving it incredible depth of flavor. For variety, you can use hickory, mesquite, or even a fruit tree wood like apple or cherry. The planks don’t last […]
Makes 6 servings
Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce This lemon-scallion sauce is *Chef’s Kiss* perfect, and we bet you’ll find yourself making it all season to top chicken, rice bowls, and the freshest market fish. We’ve used halibut, but you can substitute any fish you like best, including shrimp […]
Serves 4 to 6
Makes 5 or 6 servings Striping the pasta is really fun, but also takes some time. You may want to batch it out and save some of the dough for later. When you make this, you may want to prepare extra ravioli and freeze them. The sauce will also freeze […]
Serves 6 to 8
Makes 6 servings Char kwey teow is probably one of the most iconic noodle dishes in Malaysia, Singapore, and Indonesia. Commonly sold at the hawker centers of the region, the recipes for char kwey teow vary from vendor to vendor. Most feature wide ribbon–style rice noodles, Chinese sausage, eggs, and […]
Makes about 8 servings
Makes 1 cup This is the most very basic mignonette to top fresh raw oysters, and you can add whatever flavors you love best to make it your own. Popular additions include minced chiles, freshly squeezed citrus juice, pomegranate seeds, cucumber, and minced herbs.
Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries)
Makes 8 servings