Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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 quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.