This melt-in-your-mouth cookie, also called ghouribi, comes from Oran, Algeria, but is widely used across North Africa. I love its soft, crumbly texture, made from crushed nuts and sugar. It reminds me of Mexican wedding tea cakes or Greek kourambiedes. You can substitute butter for the oil if you like. These irresistible and simply made drop cookies are eaten on Purim, Hanukkah, and Shabbat, when Moroccan Jews decorate the table with flowers and sweets. They are also one of the symbolic cookies that women gather together today in France to make for weddings and other life-cycle events.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.