Sautéed Shishito Peppers

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.

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Any variety of mushroom will love this glossy, tangy sauce.

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

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.