Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run ...

Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run ...

Sunchokes, the crunchy, nutty tubers native to North America, are the darling of independent chefs these days. The root vegetable is popping up in soups and salads, as flavorful purées under heady ...

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...

Cool Plates features dishes from across the country to help inspire chefs' creativity. What looks like a soft-boiled egg white actually is a sunchoke purée in this dish by chef Jesús Núñez. The idea ...

PORTLAND, Maine (AP) — Raw lobster tartar over creme frais with a fried quail egg. Miso-butter basted lobster with sunchoke puree, roasted maitake mushroom ragout and lily bulb. Lobster sashimi ...