The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.
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.
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.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.