Grapefruit Marmalade with Vanilla and Anise

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

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

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

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

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.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.