Photo by All-Clad
Recipe courtesy of Bon Appetit Executive Chef Mary Nolan
Easy to make, impossible to stop eating.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.