Photo by Alex Lau
These fritters are the genius invention of our publisher's mom, Sari Drucker.
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.
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.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
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.
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.
Just like the state fair, minus the crowds.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.