This is a Chinese (cantonese?) version of fried calamari. Key is LIGHT batter and delicious salty/spicy tang. Any recommendations? The ones at Hop Woo and Sam Woo in Chinatown are atrocious. Hop Li on the west side has a passable version
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Clean Squid
Jason Fox, executive chef of Commonwealth in SF, is a squid enthusiast, and enthusiastically shares how to clean the slippery cephalopods.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, vanilla extract, and shredded coconut. Perfect for parties or as an after-dinner dessert.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.