Precision isn't important for this recipe. Just use what you've got and adjust to taste.
| |  | | Russian Potato Salad | | There are endless variations to olivye, or Russian potato salad. We're using peas, carrots, and dill pickles for ours. You can use canned or frozen peas and carrots if you'd like, but we think fresh versions add something special to the salad's texture and flavor. Try the recipe and let us know what you think. | | | | | | | | | | |  | | Creamy Carrot Soup | | Coconut milk turns a simple carrot soup into a delicious creamy, fall treat. | | | | | | | | | | |  | | Korean Rabokki | | This ramen noodle-dukboki combination is the ultimate Korean street food. | | | | | | | | | | | | The Spruce Eats on YouTube | | | | | | | | | Things We're Reading, Loving, Pondering | | Ever heard of illegal sprinkles? Here's some (hilarious and fascinating) sprinkles drama over at The Cut. Bartenders apparently hate making the most popular cocktail of the year, the espresso martini. A group of indigenous chefs is releasing a virtual cookbook to reclaim narratives about Native foods, and we can't wait to read it. This beautifully-written essay traces the way egg sandwiches doused in hot sauce became one writer's only source of comfort as he navigated coming out to his friends and family. We loved reading this ode to anime's best cooking scenes. The Counter published an important critique of traditional dining criticism we think everyone should read. And last, this deep dive on the South Korean candy that has skyrocketed in popularity since the debut of Netflix's "Squid Game." | | | | | | | |
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