Photo by Michael Graydon & Nikole Herriott
Mix equal parts yellow and blue food dye to make green.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
The silky French vanilla sauce that goes with everything.
Fluffier, fresher, and fancier than anything from a tub or can.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.