Photo by Romulo Yanes
The breadcrumb-topped cabbage is also delicious with roast pork or chicken.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Just like the state fair, minus the crowds.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.