Blistered Edamame

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.

“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.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.