Romaine Salad with Chipotle Dressing and Warm Queso FrescoBrian Leatart
Chipotle hot sauce and queso fresco can be found at Latin American markets and at many supermarkets.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
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.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.