Cold Soba Noodles

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

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

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

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.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

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.

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.