A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
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 fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Any variety of mushroom will love this glossy, tangy sauce.
Fluffier, fresher, and fancier than anything from a tub or can.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.