Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
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 custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.