Use these tangy beets to top salads, layer on sandwiches, or enjoy as an anytime snack.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.