The rib-sticking, classic hash recipe, updated with fresh parsley and chopped red bell pepper, doesn’t need much more than a couple of eggs (your choice of style) on top to round out a brunch. It’s an ideal way to use up leftover mashed potatoes, but if you don’t have any on hand, you can simply dice, boil, and mash an extra potato or two. The recipe calls for both cooked diced potatoes and mashed potatoes.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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?
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.