If you’re a fan of tuna salad, I can’t wait for you to try this! It takes tuna salad to the next level with a bunch of fresh ingredients in the mix—avocado, microgreens, green onions, lemon—and it’s a breeze to make. Eat it straight-up, scooped over a salad, in a sandwich or wrap, or as I most like to, spread on sliced whole-wheat toasties (toast triangles).
As far as nutrition goes, it doesn’t get more balanced. The tuna is your lean protein loaded with omega-3 fatty acids, which are great for your heart. Cottage cheese piles on even more protein plus calcium for bone health. And as for the avocado—hello healthy monosaturated fats! The microgreens deliver vitamins C, E, and K, all of which support immune health and reduce inflammation. And you can thank the whole-wheat bread for its digestion-aiding and energy-sustaining fiber.
One of my favorite things that I ate in Singapore was chile crab, a cultural icon. A sweet and tomatoey sauce, enriched with eggs and used to smother giant crabs. We also got a black pepper butter crab which was so buttery and peppery. We ended up combining the two crabs and it created the most delicious bite we could have imagined – peppery, spicy, and slightly sweet. I’ve encompassed that glorious bite into a burger. To make it more budget friendly I’ve opted for shrimp instead of crab, but feel free to switch out the shrimp for 8 oz / 225g lump crab meat, or even any cooked fish for an easy fish patty.
These smashed potatoes are inspired by my favorite stir-fried mala potatoes I get from the Sichuan restaurant near my house. Their version is crinkle-cut, but the seasoning here is the same and the shape is just as playful. Mala refers to a blend of primarily Sichuan peppercorns and spicy chilis, and lends its name to that buzzing, almost tingly sensation you get from eating Sichuan food. This spice mix also includes cumin seeds and white pepper to round out the heat with a little earthiness, turning these smashed potatoes into tingly taters.
This dish has been popularized by young people all over Vietnam. It hasn’t quite hit the mainstream in America yet, but I wouldn’t be surprised to see it explode on a social media platform anytime now.
This street snack is often referred to as Vietnamese pizza, but if anything, I think of it more like a quesadilla. You can top the rice paper with any kind of salty processed meat and cheese you want . . . hot dogs and Laughing Cow (yes, the foil-wrapped triangles!) are common, followed by squiggles of mayo and sriracha. And I wouldn’t be against topping the whole thing with a layer of Flamin’ Hot Cheeto dust.
This adaptation of a classic CHamoru marinade has become my go-to for grilling chicken and pork. It comes together quickly and packs a punch; soy sauce and lemon deeply penetrate the meat, which is then infused with abundant garlic and ginger. Start your marinade the morning of your cookout instead of the night before, as this soy-heavy marinade is potent. Once you begin cooking, baste the chicken with the remaining marinade several times to glaze and char, being sure to let the marinade cook before taking the meat off the grill.
INGREDIENTS
Even though transplants and visitors to Atlanta complain constantly about the Southern humidity and heat, my favorite memories as a kid are still from summertime in Georgia—from climbing rocks in backyard creeks and swimming in Lake Allatoona to walking through the dancing fountains in Centennial Olympic Park and, yes, sipping sweet iced tea on the porch. After camping out in Seward, Alaska, with a dear friend and colleague, I learned firsthand about sustainable fisheries—and got a taste of wild Alaskan salmon. I was hooked.
This recipe was inspired by my love of salmon and the hot weather of a Southern summer that calls out for cool comfort food. The smoked salmon is chilled, with refreshingly cold basil, mint, cucumber, and green onion added to the roll along with the noodles.
This recipe is inspired by fond memories of shrimp toast, a treat from childhood lunches at my uncle’s Sydney restaurant, Lee’s Fortuna Court. This beloved Cantonese snack features small triangles of bread, which are smeared with a paste made from minced shrimp, then dipped in sesame seeds and deep-fried. This mushroom version satiates my hunger, thanks to the rich, bold mushroom pâté, which I use as the paste for the bread. This “fried bread” is pure comfort food. If you’re short on time, use store-bought mushroom pâté.
This is a stellar combination of super fresh flavors and great textures combined with the silky richness of the lime coconut dressing. The combination of plump shrimp with sweet apple, crunchy cabbage, and vibrant herbs is unbeatable! I’ve also got a great tip for thickening the tangy lime coconut dressing so it clings to every vegetable (spoiler: chill in fridge!). Make this one for hot summer days or as a fantastic starter for Asian-themed menus.