This recipe makes the Easter favorite new again with a creamy Dijon-white wine sauce.
Serve with: Bandol Rosé • haricots verts with sea salt • mashed potatoes with fresh tarragon • pound cake with rhubarb compote
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This side dish is flavorful enough to also serve as a main course.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
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?
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.