We’re accustomed to seeing shredded potatoes in hash browns or in the Eastern European pancakes commonly known as latkes. These are deliciously different. The easiest way to prepare the potatoes is with the shredding disk of a food processor, but you can also use the normal steel blade and pulse until they are chopped. Or, of course, you can grate them by hand. In any case, do not grate too finely. Serve with any stewed meat dish and not just Korean-flavored ones. Other vegetables you can prepare this way: you can substitute carrots or sweet potatoes for half of the white potatoes here.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.