Susan Jung’s linguine with crab fat, seared scallops and bottarga. Photo: Jonathan Wong. Styling: Nellie Ming Lee

Two delicious recipes, for linguine and for liver, that are easy and impressive

  • Learn how to make linguine with crab fat, seared scallops and bottarga, and calf’s liver with bacon, onion and cream
  • Take a break from calorie counting – everyone deserves to indulge once in a while
Topic |   Susan Jung's recipes

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Susan Jung’s linguine with crab fat, seared scallops and bottarga. Photo: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung’s tofu fritters with mushroom and seaweed. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make vegan and vegetarian fritters – pre-dinner snacks that will get the party started

  • These tasty light bites are as easy to make as they are to eat and are hearty enough to satisfy even the staunchest of carnivores
  • Prepare the mixture hours in advance and double fry for a quick-to-serve snack
Topic |   Susan Jung's recipes

TOP PICKS

Susan Jung’s tofu fritters with mushroom and seaweed. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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