This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds. It's worth your time to seek out a boneless pork shoulder with a nice, even fat cap, which is key to the dish. If the only pork shoulder available with a fat cap comes with a bone, you can ask the butcher to remove it or cut it out with a boning knife at home.
Japanese breadcrumbs swap in for pine nuts and add toasted, buttery flavor to this nut-free pesto.
This grain bowl is a choose-your-own-adventure delight. Sub in any grain, protein, or leafy green you have on hand, and this deliciously easy sesame-based dressing will tie it all together.
Ripe bananas add a subtle grassy, creamy sweetness to the fragrant sauce.
Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.
King trumpet mushrooms get the schnitzel treatment in this recipe, and a bright, herb-packed pesto complements the crispy, juicy mushrooms.
Crispy on the outside and soft on the inside, these arepas with salty queso and flavorful black beans are perfect for breakfast or dinner.
The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.
This spicy showstopper is just the thing to have for brunch.
Briefly heating spices and dried chiles in oil or ghee allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.
