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.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.
Any variety of mushroom will love this glossy, tangy sauce.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
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.