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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.