Can be prepared in 45 minutes or less.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.
This side dish is flavorful enough to also serve as a main course.
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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.