This soup is about as easy as opening a can, and it is especially good for lunch on a hot day or poured out of a thermos at a picnic; it is so refreshing and satisfying. And if you have cucumbers in your garden, here is a way besides salad or pickles to use your bounty. This recipe can easily be doubled.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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?
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.