This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
The ultimate antidote to the winter blues.
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.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.