Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

    A riff on the cabbage 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.