Crispy Curry-Roasted Chickpeas

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

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.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.