Gochujang – a fermented Korean paste – is hot, sweet, savoury (almost beefy, despite being sweet), and one of my favourite ...

In Chinese cuisine, fish and shellfish are enjoyed “on the bone”, with crispy skin – and even shells – intact, says Suzie Lee. My mother used to make this lip-smacking dish with king prawns from the ...

Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...

This fried rice from Bar Goa in Chicago is savory and spicy, studded with dry-cured Spanish chorizo and juicy prawns, and finished with a sunny-side up egg and golden Madras curry mayonnaise. The ...

Prawns in coconut sauce are popular all over Indonesia and Malaysia, said Sri Owen. Like beef rendang, it is one of those fundamental Southeast Asian dishes whose flavours, textures and colours all ...