Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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!
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Fluffier, fresher, and fancier than anything from a tub or can.