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Shakshuka with mixed greens, herbs, onions, garlic, and spices—and eggs that cook right in the pan. Make it for dinner with crispy latkes, and eat the rest for breakfast the next day.
A scrumptious dish with a humble yet bright and colorful ingredients.
These indulgent beauties pack a welcome punch of umami.
This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It’s comforting but not too rich, and it’s fresh and vegetarian without relying on many perishable ingredients.
Made of cassava leaves and spinach and left to simmer for hours, this dish is the kind of meal which flavors unravel exponentially with time.
Easy, healthy slow cooker red lentil curry with sweet potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice.