Monique's Cornichons
4.8
(5)
This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Easy to make, impossible to stop eating.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.