Photo by Izabella Wentz PharmD.
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This one-pot South Asian dish is simple and celebratory.
A slow-simmering, comforting braise delivering healing to both body and soul.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.