Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A festive eggplant dish great for gatherings.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
These cookies are gently sweetened and perfect with a cup of tea.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.