Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber SaladBrian Leatart
This gorgeous centerpiece dish comes together in three easy steps.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
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.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
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.