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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.

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