Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This side dish is flavorful enough to also serve as a main course.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.