Start with vegetable sticks and dip from the supermarket. Warm tortillas and a plate of sliced red onion, orange and avocado are nice sides. To end, sprinkle rum and brown sugar over fresh pineapple chunks. Look for the coconut milk in the Asian foods section of the grocery store.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
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.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.