Photo by Peden + Munk
These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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.
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.
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!
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Easy to make, impossible to stop eating.