Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Easy to make, impossible to stop eating.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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!
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.