Yewande Komolafe

Tigernuts, which taste like a cross between pecans and almonds, yield a thick and creamy liquid that’s often sweetened with dates or honey.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

The perfect pick-me-up on a cold day, this atole (a traditional category of hot Mexican drinks thickened with masa) is enriched with chocolate, cinnamon, and a pinch of cayenne.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.

There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.