Add lemon granola to your citrus cookies , and they become lemon-treehugger cookies. When you hear that a cookie has granola in it, somehow you feel like you're making a "healthier" choice, right? Use Meyer lemons, a fragrant lemon hybrid more common in California than Brooklyn, if you can get your hands on them.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
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.
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.
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Yes, brownies can—and should—be made with white chocolate.
These cookies are gently sweetened and perfect with a cup of tea.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.