cucina

Sos pwa nwa is a stewy Haitian black bean sauce that combines beans, coconut milk, and aromatics to create a deep velvety dish. Starting with dried, not canned, beans makes a big difference, as canned beans will never achieve that same rich texture. Sos pwa nwa is most often eaten Continue Reading

Recipe developer DeVonn Francis first came across nutritional yeast at a restaurant job, when chef Gerardo Gonzalez used the nutty yellow flakes to make homemade vegan Dorito dust. It’s an inexpensive, shelf-stable ingredient that lends a distinct cheesiness when you don’t want or have the real thing. To create the Continue Reading

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner. While your chicken is getting toasty in the oven, make your chile crisp-inspired dressing with garlic, paprika, cracked coriander, and red pepper flakes. If you have Continue Reading

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. Use firm tofu, which will soak up the flavors quickly, then sear it to get those browned edges while keeping it soft and tender inside. Get a head Continue Reading

Here to offer a dissenting voice. This recipe was amazing, and came out looking just like the magazine pictures! I cooked it exactly as instructed except substituting soy sauce for coconut aminos, and my oven cook time was longer than the 10-12 estimate (but I was using thighs twice as Continue Reading

A winter curry is a one-stop-shop for comfort and flavor. You can turn the heat level up or down based on your preference, but best not to skip the key accessories: lots of herbs and lime. Ready-made red curry pastes are available, but making your own paste allows you to Continue Reading

“If you took the contents of nearly any bottle of green seasoning and broke it down to its component ingredients, you’d have the makings of this recipe,” writes recipe developer and cookbook author Brigid Washington. “Green seasoning is a bright, piquant, and herbaceous staple particularly beloved in Trinidad & Tobago, Continue Reading

In this brothy beans recipe, caramelizing fennel, shallots, and lemon builds a base layer that is sweet, tangy, and bright. Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.  And chopped celery or mushrooms work just as well as fennel Continue Reading

If you ever eat at Sunny Lee’s house, don’t be surprised to find dishes that combine influences from her Korean, Greek, and American roots. Notably, her family’s kimchi jjigae recipe is untraditionally enriched with butter at the end, nudging it towards something closer to Italian Bolognese or Indian Butter Chicken. Continue Reading

You’ll find innumerable versions of huevos rancheros throughout Mexico (and beyond!), but at its heart, the dish consists of fried corn tortillas, fried eggs, and a generous amount of tomato salsa. “There should be a lot of salsa for the eggs,” says recipe developer Rick Martinez—and since that salsa is Continue Reading