I was impressed that the waitstaff at Hong Hua writes orders in Chinese characters. You can’t get much more authentic than that. “Fine Chinese Dining” reads the menu, and in many respects, that ...

Executive chef Eric Miller sautés shallots, garlic, scallions, peppers, peas, corn and oven-dried plum tomatoes. Separately, he par-cooks lobster in a court-bouillon and removes the meat from the ...

Lydia Gurrieri, Oakwood Ingredients: 12 large calamari (squid), about 2 1/2 pounds 1/2 pound cooked shrimp, chopped 1 1/2 cups seasoned bread crumbs 10 olives, such as Gaeta 3 tablespoons grated ...

Chef Giuseppe Tentori boils rice wine vinegar with sugar, clove, cinnamon, Thai chile, ginger and lemon grass and strains it over pineapple. He lets that sit for an hour or two while he purées raw ...

Squid becomes the vehicle for a flavor-packed sticky rice filling and a sweet and salty glaze. With Chinese, Japanese, and Mediterranean influences, this is fusion food at its finest!