A Tomato Masala
Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”
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.
A festive eggplant dish great for gatherings.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This one-pot South Asian dish is simple and celebratory.
These cookies are gently sweetened and perfect with a cup of tea.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.