Susanna Foo, who was born in Mongolia, learned to cook classic Chinese cuisine from relatives. After arriving in the United States, she took a course in French cooking at the Culinary Institute of America. So when she and her husband, E-Hsin Foo, opened Susanna Foo Chinese Cuisine in 1987, her menu naturally featured Chinese dishes interpreted with French techniques. Foo emphasizes fresh, locally available ingredients and delicious sauces, and the results of her approach have brought a slew of local and national awards.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.