Editor's note: Use this recipe along with theGazpacho .
(This recipe is for fried croutons, but if you prefer to toast the croutons, preheat the oven to 375°F. Spread the croutons out on a baking sheet and bake for 8-10 minutes)
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
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.
Making your own crusty loaves is surprisingly easy.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.