Kwanzaa

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This recipe from Toni Tipton-Martin’sJubileeis a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

Creamy homemade macaroni and cheese is the ultimate comfort food; it’s a perfect meatless main for a family dinner and a wildly popular addition to any cookout.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

Here is my super bougie restyling of an everyday Ghanaian hot chile condiment. My bet is that once you’ve made it, you’ll be shouting at your West African friends because no one told you about it before. Until now, you thought XO sauce solved everything. Until now, you thought sambal belacan was the only smoked fish dip the world needed. But now, you’ve realized: I Shito, therefore I am. This recipe is luxurious, it is decadent, it is rich and textured for lavish enjoyment. Right here is where hot pepper sauce dreams comes true.