Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Turn humble onions into this thrifty yet luxe pasta dinner.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.