This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.
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.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Fluffier, fresher, and fancier than anything from a tub or can.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
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.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.