Can be prepared in 45 minutes or less but requires additional unattended time.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Easy to make, impossible to stop eating.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.