Sikil P'aak

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

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

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

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.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.