Roasted Garlicky Sweet Peppers and Chiles
Roasted Garlicky Sweet Peppers and ChilesPhoto by Juco
Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
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!
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Easy to make, impossible to stop eating.