Yewande Komolafe

Incredibly popular across West Africa, the dish can vary from cook to cook and place to place, but, for Yewande Komolafe, it’s a quick link to the past.

A popular Ghanaian street food, kosua ne meko — eggs stuffed with tomato relish — is easy to make and fun to share, Yewande Komolafe writes.

Concord grape season is a short one, but you can extend it by making this delicious preserve, Yewande Komolafe writes.

Yewande Komolafe captures the Nigerian city’s essence — both rich and complex — in crispy bean fritters, richly infused chicken and rice, and jammy tomato breakfast eggs.

Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back.

Chakalaka, a South African staple of spiced peppers, tomato and beans, is a generous dish, ready to accept whatever’s in your pantry.

Mbatata, a creamy variety of sweet potato, provides a comforting base for these perfectly dunkable treats.

Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered. She recounts her journey back to the kitchen, and to herself.

Our colleague shares her remarkable story of amputation and reinvention.

After losing her legs, a New York Times food writer began to feel like a tourist in her home city. So, facing her fears, she met it like one.