Recipes & Menus

These perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.

Tigernuts, which taste like a cross between pecans and almonds, yield a thick and creamy liquid that’s often sweetened with dates or honey.

Rum and velvety brown butter enhance this twist on the espresso martini.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

Popular in Iowa, the sour cream and raisin pie was a longtime favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.

Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.

This riff on the espresso martini invites luscious Amaro Nonino and citrusy Grand Marnier to the party.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

Traditional fideo seco calls for tomato broth, sometimes seasoned with chipotle, but using mole instead gives this comfort food wonderful added flavor.

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

For a classic custardy pie that packs a punch, reach for the vinegar.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.