This recipe can be prepared in 45 minutes or less.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.