This recipe was created to accompany <epi:recipelink id="4576">Herb-coated Lamb with Port-Red Wine Sauce</epi:recipelink>
Easy to make, impossible to stop eating.
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.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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!
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Turn humble onions into this thrifty yet luxe pasta dinner.