Shallot-Mustard Dressing

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.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Creamy, vinegary, and with lots of fresh dill.

Every salad should have pita chips.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Attention, martini drinkers and spritz drinkers: Please for a single line.