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?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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!
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.