Corned Beef Hash with Eggs

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.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Just like the state fair, minus the crowds.

A slow-simmering, comforting braise delivering healing to both body and soul.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

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?