Print       Ingredients 1/3 c tomato paste 2 tbsp raw honey or maple syrup 2 tbsp water 1 tsp onion powder 1/8 tsp ground mustard seed powder 1/8 tsp ground ginger powder A few dashes cinnamon A few dashes ground cloves A few dashes paprika or smoked paprika A spritz lemon juice (optional) Celery salt or sea salt, to taste (optional)   Instructions Mix all ingredients together in a small ramekin with a spoon until smooth. Taste and

Print   For years, I’ve brought some version of molé to the Medical Medium potlucks here in Los Angeles. Someone always asks me for the recipe, but I’ll admit—I’ve put it off. A proper molé can have 20+ ingredients (mine usually do!), and the task of measuring every ingredient just felt… well… daunting. To me, molé is something I make with my heart—not measuring spoons. A molé is typically rich, sweet, savory, and layered in flavor—think of it like a

Print   WARNING: These viral potato noodles are seriously addictive. I kept seeing these chewy potato noodles pop up all over my foodie feed and finally decided to give them a try. And let me tell you—they’re worth the hype. Think of them like long, thick gnocchi with an Asian twist. The noodles themselves are pretty neutral in flavor, which makes the sauce you pair them with just as important as the noodles. You want a sauce that really clings

Print   This is one of my favorite gluten-, grain-, and corn-free tortillas—and the best part is, it’s made with just one ingredient. The texture is soft, somewhere between a flour and corn tortilla. I prefer using frozen cassava to save time on cutting and peeling, but if you only have access to fresh, I’ve included instructions for how to prep it.   Ingredients: Fresh or frozen cassava (yuca) (see note) Water (1–3 tablespoons, as needed)   Equipment: Tortilla press