Chicory, a bitter leaf most commonly used in salads, mellows as it cooks.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
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!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.