Cooks' note:
You can cut up potatoes 1 day ahead and keep submerged in a bowl of cold water in the refrigerator.
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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!
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Just like the state fair, minus the crowds.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.