Mofongo (Puerto Rican Plantain Balls)
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A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans.
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.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
A slow-simmering, comforting braise delivering healing to both body and soul.