Griddled Eggs

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.

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.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

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

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!

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.