Can be prepared in 45 minutes or less.
Easy to make, impossible to stop eating.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Just like the state fair, minus the crowds.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
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!