To Quick-Roast and Peel Chilies or Peppers

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.

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.

This piquant French sauce comes together in the blender in just five minutes.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.