Beet-Cured Salmon
Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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!
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.