Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here,…
Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations,…
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on…
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch,…
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three…
This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma’s grandmother, owes its fragrance and fiery bite to a…
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get…
This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of…
This recipe embraces any beans you’ve got in your pantry. Canned beans are easiest, but fresh shelled beans can be…
A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned…
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer…
The experience of biting into a juicy black cherry embodies summer. For cherry recipes, dessert may come to mind first,…