Photo by Alex Lau
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”