Kay Chun

Test Kitchen Senior Editor.
Not sure what to do with leftover pie dough? We've got a few ideas.
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A grater makes some onerous cooking tasks shockingly easy.
Bacon-Wrapped Scallops
Rating: Unrated
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These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta. Slideshow: More Scallop Recipes 
Baked Chicken Wings
Rating: Unrated
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These supereasy baked chicken wings use just a few ingredients and four simple steps. Learn how to make them at Food & Wine. Slideshow: More Chicken Wing Recipes 
Beef Burgundy
Rating: Unrated
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If you like mushrooms, use a mix of varieties—portobello, hen-of-the-woods and oyster would all be delicious. Slideshow: More Beef Recipes 
Tater Tot Casserole
Rating: Unrated
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The secret to this casserole is the layer of creamed spinach in the middle. It adds elegance to the dish, as well as a nice contrast to the crispy, crunchy Tater Tot top. Slideshow: More Casserole Recipes 
Tuna Poke
Rating: Unrated
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This version of poke gets a double dose of heat from minced Thai bird chile and finely grated fresh ginger. The recipe would also be delicious made with omega-rich salmon. Slideshow: More Tuna Recipes 
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This mouthwatering deep-dish caramel apple pie from Food & Wine’s Kay Chun is drizzled with a luscious homemade caramel sauce and topped with a crunchy oat streusel. Slideshow: More Apple Pie Recipes 
Food & Wine’s Kay Chun makes her fiery piri piri sauce with a combination of fresh and dried chiles, as well as ginger, garlic, cilantro and smoky pimentón. The piri piri gets used as a marinade for the chicken and also as a sauce for serving. Slideshow: More Chicken Recipes 
Tuna Poke
Rating: Unrated
New!
This version of poke gets a double dose of heat from minced Thai bird chile and finely grated fresh ginger. The recipe would also be delicious made with omega-rich salmon. Slideshow: More Tuna Recipes 
This mouthwatering deep-dish caramel apple pie from Food & Wine’s Kay Chun is drizzled with a luscious homemade caramel sauce and topped with a crunchy oat streusel. Slideshow: More Apple Pie Recipes 
Food & Wine’s Kay Chun makes her fiery piri piri sauce with a combination of fresh and dried chiles, as well as ginger, garlic, cilantro and smoky pimentón. The piri piri gets used as a marinade for the chicken and also as a sauce for serving. Slideshow: More Chicken Recipes 
The magic combination of miso with lemon, garlic and butter creates a fast and fantastic glaze for roast fish, whether it’s salmon, cod or hake. Slideshow: More Salmon Recipes 
For a light but nourishing breakfast, Food & Wine’s Kay Chun likes making a savory dashi broth, which she eats with soba noodles and Japanese soft-cooked eggs called onsen. Slideshow: More Noodle Recipes 
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Ultratender filet of beef gets rolled around creamed spinach in this fun and delicious play on a classic steakhouse pairing.
A mix of roasted and fresh vegetables, layered into a big dish and topped with watercress, makes a striking presentation here. The dressing, made with yogurt, tahini, anchovies and herbs, is the perfect topper. Slideshow: More Eggplant Recipes 
Food & Wine's Kay Chun makes her silky, garlicky pasta with an abundance of greens so that each bite is equal parts of both.
Congee, the popular rice porridge that’s eaten throughout Asia, is simple to make and perfect for a soothing meal any time of day. Slideshow: More Congee Recipes 
Cranberry-Apricot Relish
Rating: Unrated
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In this sweet, salty, tangy relish, Food & Wine’s Kay Chun combines cranberries and apricots with capers and dates. It’s a fantastic condiment for turkey and pork. Slideshow: More Cranbrry Recipes 
Cranberry Gingerbread
Rating: Unrated
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When Food & Wine’s Kay Chun makes a gingerbread loaf like the one here, she adds plenty of tart and tangy fresh cranberries. The loaf is perfect sliced, spread with sweet butter and served alongside a cup of hot tea. Slideshow: More Cranberry Recipes 
Tangerine Curd Tart
Rating: Unrated
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Food & Wine’s Kay Chun makes this beautiful, sunny-yellow tart for special occasions. It’s a standout because she makes the rich and silky curd with fresh tangerine and lemon juices for the perfect balance of tangy and sweet. Slideshow: More Pie and Tart Recipes 
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Food & Wine’s Kay Chun makes a super-fall-friendly side of nutty farro with roasted carrots and mushrooms, which she flavors with lemon juice and hazelnuts.Slideshow: Farro Salads
These braised pork ribs from Food & Wine's Kay Chun get delicious flavor from caraway, garlic and white wine, but the kicker is the super-easy and irresistible toasted-walnut whole-grain mustard that gets served alongside.Slideshow: More Pork Recipes
Sour Cream Pound Cake
Rating: Unrated
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The combination of sour cream and buttermilk in this recipe creates a lighter pound cake. For a decadent breakfast, serve toasted slices with butter and preserves. 
Simple to put together, these burritos make the perfect breakfast on-the-go. For a heartier meal, add grated cheddar or crumbled goat cheese. Slideshow: More Burrito Recipes 
People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices. Slideshow:  More Scallops Recipes 
Tater tots on their own are good. Tater tots dipped in cheese sauce are even better. Tater tots turned into nachos are THE BEST. Slideshow: More Outrageous Nachos Recipes 
This simple and satisfying breakfast sandwich recipe calls for using American cheese, but it’s equally as delicious with Gruyere or sharp cheddar cheese. Feel free to use your favorite toast if you don’t have English muffins. A dash of vinegary hot sauce is a great addition here. Slideshow:  More Breakfast Recipes