Garlic and scallions give tons of flavor to the vegetables and shrimp. Soy sauce and ginger finish off the seasoning and an ...

Picture the perfect game day appetizer: crispy, golden-brown shrimp enrobed in spicy buffalo sauce, served alongside cool ...

Put the noodles in a bowl and add a large dollop of XO sauce. If you like, sprinkle with dried shrimp roe. If you made onsen eggs, crack an egg, put it in a bowl of ice water for a few minutes ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

Season the shrimp with salt and pepper and mix. Add the beaten egg, myoga, shiso and panko ... Put in a heat-resistant bowl, mix with soy sauce, sake and mirin, then cover with plastic wrap.

Tiffany Davis is a recipe tester and developer who has worked in several James Beard kitchens. She worked in the test kitchen at Cooking Light for 14 years and was eventually the test kitchen ...

Add the shrimp and stir-fry for 30 seconds ... Turn off the flame and taste for seasonings; add more salt or soy sauce, if necessary. Mix in the egg crepe strips then transfer the ingredients ...

Whisk together the whole egg, egg yolks, and olive oil ... Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth.

Stir-fried noodles with eggs, tofu or shrimp, peanuts, bean sprouts, and a tangy tamarind sauce, often served with lime.