Fine Cooking

Ed Schoenfeld

Ed Schoenfeld is a restaurateur, Chinese food expert, and restaurant consultant who lives in Brooklyn. He is currently working with restaurateur Jeffrey Chodorow on Foodparc, a new European-style food hall scheduled to open in New York next spring.

Recipe
Pineapple, Strawberry, and Lychee Parfaits

Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails…
Recipe
Shochu Watermelon Lemonade

Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.…
Recipe
Sesame, Snow Pea, and Shiitake Pasta Salad

Two kinds of green peas, sesame, ginger, and soy give this earthy pasta salad bold flavor.
Recipe
Pork Tonkatsu with Herb Salad

Tonkatsu is a classic Japanese dish in which a thin pork cutlet is breaded and fried. It’s typically served with shredded green cabbage, but here it’s topped with a fresh…
Recipe
Mixed Herb Salad with Honey-Lime Dressing

即兴重复的卷心菜slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.
Recipe
Poached Shrimp with Spicy Mayo and Garlic Breadcrumbs

A twist on shrimp cocktail that makes the perfect party starter. To eat, guests dip each shrimp in the spicy mayo and then in the breadcrumbs.