A recipe is given in al-Baghdadi’s medieval cookery manual for these crisp little golden balls soaked in scented syrup or honey, bearing the same name, luqmat el qadi, which means “judge’s mouthfuls.” In Egypt they are known as zalabia, in Lebanon they are known as aweimat. The Greeks have a similar sweet called loukoumades. They are street food. Vendors deep-fry them and throw them into a syrup. During festivals they are sometimes colored bright yellow or red for joy and happiness and sold sprinkled with sugar and cinnamon. For parties they are served piled in a pyramid on a platter, held together by a sticky syrup.
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.