Photo by Andrew Thomas Lee
Serve these easy boiled potatoes with slow cooker corned beef, or any hearty main course.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.