Dr. Awesome Cooks

Packed with bacon, veggies, cheddar cheese, and ranch dressing, this bacon ranch pasta salad is a must for your next cookout.

Plain store-bought rice cakes get a major upgrade with dulce de leche and dark chocolate. It’s a heavenly treat that requires zero baking sk

Crispy Oven Hash Browns are baked in muffin tins using frozen or real potatoes. Perfectly golden without spending all that time at the stove

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze.

Cuisine Noir is a multicultural digital food, wine and travel lifestyle magazine that shares delicious and entertaining stories from around the African Diaspora that savor the rich and diverse history that continues to influence the way the world eats.

Cuisine Noir is a multicultural digital food, wine and travel lifestyle magazine that shares delicious and entertaining stories from around the African Diaspora that savor the rich and diverse history that continues to influence the way the world eats.