Beech Anemone
Liz Clayman
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.