2013 Best New Chef at ink., Los Angeles. His modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — and it is delicious. Preheat the oven to 325° and line a baking ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

*For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a ...

This simple tapas offering is from Spain's Basque region, where it is typical bar food. This version, from Jose Andres' cookbook, "Made in Spain," combines crunchy bread, soft onion and meaty tuna.

In a medium skillet, heat the sesame oil over high heat. When hot, add the Padrón peppers; toss and turn frequently until they blister, about 5 minutes. Sprinkle with sea salt. Immediately transfer to ...

This is a simple yet deeply flavored dish. The clams and the bonito create a briny and smoky combination that is just a winner. Swap option: You can use just olive oil and garlic to make the sauce.