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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.