Thanks to purchased frozen dough, this bread is a snap to make. Serve it with soups, salads and pastas.
Easy to make, impossible to stop eating.
Turn humble onions into this thrifty yet luxe pasta dinner.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
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.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.