This recipe can be prepared in 45 minutes or less.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
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 dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
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.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
A slow-simmering, comforting braise delivering healing to both body and soul.