Soft Tacos with Fried Parsley and Lemon

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

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.

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

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.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!