The <epi:recipelink id="102741">sautéed mushrooms epi:recipelinkawould make a great side dish for this fish, along with steamed green beans or broccoli.</epi:recipelinka></epi:recipelink>
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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!
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.