Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)
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!
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Easy to make, impossible to stop eating.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.