Soboro Beef

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.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

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?