In the following recipe, scalloped potatoes, often soaked with cream and cheese, are combined with parsnips and cooked with broth and low-fat milk instead. Though lighter, they are still delicious.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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!
Easy to make, impossible to stop eating.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
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.
Just like the state fair, minus the crowds.