Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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!
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.
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 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?
