Editor's note: The recipe below is from How to Cook Everything by Mark Bittman.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
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!
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.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.