Wild striped bass is an incredible delicacy on the order of wild king salmon. To complement its robust flavor and steak-like texture, we serve it with a beautiful and aggressive squid vinaigrette. This is not a dish for people who are on the fence about eating fish.
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.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This side dish is flavorful enough to also serve as a main course.