Can be prepared in 45 minutes or less.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
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.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
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.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.