This simple but satisfying dish — full of slightly sweet parsnip and celery root chunks — can be made ahead and just reheated before serving.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This side dish is flavorful enough to also serve as a main course.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.