At the restaurant Antico Martini in Venice, Italy, they include the scallop coral-or roe-in the dish and use fresh porcini when in season.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This side dish is flavorful enough to also serve as a main course.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
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!