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!
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.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Easy to make, impossible to stop eating.
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.
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.
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?
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.