Can be prepared in 45 minutes or less.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
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.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.