Pop It Like It's Hot Popcorn

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

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

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.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.