Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Turn humble onions into this thrifty yet luxe pasta dinner.