This recipe can be prepared in 45 minutes or less.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
The silky French vanilla sauce that goes with everything.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”