Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.