A one-pot Moroccan meal from Lotfi's in New York. Serve the stew with couscous or flat bread.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!