Culinary icon Martin Yan has hosted the PBS cooking show Yan Can Cook for decades and authored dozens of cookbooks. Born in China, Yan learned to cook in Guangzhou and Hong Kong before moving to ...

Sambal oelek, preserved lemon, and Shaoxing rice wine flavor the shrimp mousse that tops this American Chinese restaurant classic. With origins in Cantonese cuisine, shrimp toast has since become a ...

Long before avocado toast or jam and ricotta-slathered brioche started filling Instagram feeds, shrimp topped one of LA’s most popular toasts. The dish, which isn’t even toasted, typically involves ...

1 can (about 12 ounces) condensed tomato soup 1 envelope (.25 ounces) plain gelatin #189; cup cold water 8 ounces cream cheese or Neufchatel, softened 1 cup mayonnaise #189; cup onion, diced #189; cup ...

I've made a version of shrimp mousse, one of the many signature dishes served during Lent at Calvary Waffle Shop at Calvary Episcopal Church. I substituted commercial mayonnaise — Hellmann's — for the ...

This tuna mousse combines the elegance of a classic seafood starter with the simplicity of modern cooking. It’s soft, creamy, and subtly flavored, with a rich base of tuna, eggs, mayo, and fresh herbs ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Scallop mousse with shrimp sauce. photo by Hillary Levin, hlevin@post-dispatch.com Yield: 4 servings 12 ounces scallops (bay ...

1. Preheat oven to 285 degrees. Spray ramekins heavily with nonstick spray or coat insides well with butter. Bring a kettle of water to boil. 2. Place scallops in a food processor and process to form ...