Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup
Cooks' Note
COOK AHEAD
This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.
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!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.