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!
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.