Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*.
Active time: 45 min Start to finish: 1 3/4 hr
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!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Easy to make, impossible to stop eating.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.