This recipe was created to accompany Roasted Monkfish with Fennel-Saffron Compote
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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!
Easy to make, impossible to stop eating.
This side dish is flavorful enough to also serve as a main course.
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 vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.