Sauteed Radicchio and Fried Kale
Radicchio di Treviso has long, narrow, pink-to-red leaves that are similar in taste to Belgian endive. It can be found in specialty food markets.
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!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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 plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Just like the state fair, minus the crowds.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.