Can be prepared in 45 minutes or less, but requires additional unattended time.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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!
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.