Fry

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.

Lamb burgers are a great way to switch up burger night at home. Change is good, y’all! Lamb has more of an earthy, gamey flavor than beef, and it’s completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

This spicy, tangy, rich seafood dish may have several elements, but once they all come together it's absolute magic.

These tasty burgers have a little chile kick and are ideal to pop into a sealable container and take to work for lunch.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

A big soup spoon is the way to go for oil basting.

Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

A biscuit- or scone-like quick bread, popular in Canada, that's cooked in a frying pan instead of being baked.

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

The sweet aroma of almond and banana is the ultimate treat. This is a luxurious and delicious breakfast and is a real weekend favourite for me.

Classic recipe. Superior flavor. Flawless brunch.

Cauliflower rice with peas, carrots, green onion, and cilantro.

There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients—little more than eggs, oil, and salt—transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like—peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

To make sure these crisp, mayonnaise-free fishcakes stay together in the skillet, chill well before cooking.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.