Big-Batch Strawberry Compote

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.

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.

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

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.