This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.