Coconut-Apple-Ginger Dal

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

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.

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.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

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.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.