Cooked Rice
Can be prepared in 45 minutes or less.
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.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.