For a richer version, add a little olive oil.
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.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
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.