"When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread," says Pauline E. Dickey of Medford, Oregon. "It was a nice alternative to the usual butter or olive oil."
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Easy to make, impossible to stop eating.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.