Here is a sumptuous side dish to accompany roast poultry, for the holidays or otherwise: sautéed mushrooms tossed with chestnuts, tender pearl onions, and thyme. Peeling chestnuts is a painstaking task. To save time, purchase vacuum-packed whole peeled chestnuts.
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 side dish is flavorful enough to also serve as a main course.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.