Kay Chun

2 weeks ago | seattletimes.com | Kay Chun

Thought to hail from Hong Kong, this beloved salty-sweet glazed shrimp dish gained adoration through fast food chains and Chinese American restaurants stateside in the ’80s and ’90s. The secret to these lightly battered shrimp is a double-fry method that uses cornstarch to create the crispy golden crust. The hot shrimp are tossed in a sweet, satiny sauce of condensed milk and mayonnaise that clings to the coating. Candied walnuts add extra crunch and wonderful nutty flavor.

1 month ago | thewest.com.au | Kay Chun

Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavourful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping.

2 months ago | twincities.com | Margaux Laskey |Dan Pelosi |Mark Bittman |Kay Chun

One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio working with our wildly talented, kind and funny food stylists, photo editors and photographers. (Pinch me.)Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in our recipe photos is real, live food that has been made following the recipe to a T.

2 months ago | thewest.com.au | Kay Chun

This stellar weeknight meal takes advantage of ingredients you may already have stashed in the cupboard or fridge. The centrepiece is salmon. The fillets are easy to prepare and quick to cook, making them the perfect protein for easy weeknight dinners. And salmon can take on many different flavours, which explains its versatility and mass appeal. Miso rice adds a fragrant, earthy pairing for the silky, fatty salmon.

Mar 27, 2025 | denverpost.com | Kay Chun |Yasmin Fahr |Ali Slagle |Andy Baraghani

I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.