Basmati rice is easy to cook if you follow these simple directions: Buy good-quality rice with unbroken grains. The rice should have a pronounced basmati odor. Wash, soak, and drain the rice. Cook it with a light hand without heavy-handed stirring, as the grains can break easily. This could be an everyday rice when served with a simple dal, vegetable, and relish, or a party rice if served with a fish or meat curry.
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.
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.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”