Vegan Whipped Coconut Sweet Potatoes

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.

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

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

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.

Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.