A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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 traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.