Dried Fruit Compote with Ginger Syrup

The ultimate antidote to the winter blues.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

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.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.