dinner

Soy-Braised Chicken Wings / Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats¡ªarguably the best part of the wing\!¡ªbut a mix with drumettes or whole wings works too.

Scallion-Oil Noodles / Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.

Crispy Taiwanese Pork Cutlet / Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Pork Wontons with Sesame Sauce / Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.

Mussel-Minestrone-HC-010320.jpg / Photo by David Loftus
This delicately spiced mussel soup uses the bivalves at their very best, when they¡¯re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Ackee Tacos with Island Guac / Photo by Ellen Silverman
Though it is Jamaica¡¯s national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.

Almond-Pad-Thai-with-Shiritaki-Noodles-HC-010320.jpg / Photo by Vanessa Tierney
Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

Lime-Cilantro-Chicken-and-Broccoli-HC-010320.jpg / Photo by Vanessa Tierney
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.

Coconut-Green-Curry-Shrimp-HC-010320.jpg / Photo by Leslie Grow
Made of chiles, garlic, basil, shallots, lemongrass, and ginger¡ªgreen curry paste packs amazing flavor.

Okonomiyaki / Photo by Rick Poon
These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

COOK 90 - Veggie Burger- RECIPE / Photo by Joseph De Leo, Food Styling by Anna Stockwell
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. 

COOK 90 - Kimchi Clams - RECIPE / Photo by Joseph De Leo, Food Styling by Anna Stockwell
Two flavor powerhouses¡ªbright, spicy kimchi and savory, briny clams¡ªcreate a soup fast enough to make on even the most hectic weeknight.