This splendid Moroccan pastry filled with a ground almond paste is a very long coil, hence the name m’hencha, meaning snake. It is stunning to look at and exquisite to eat. In Morocco, it is made with the pastry called warka or brick (see page 29). This is available vacuum-packed and frozen in North African stores, but turns out tough if it is baked and not fried. It is better to use fillo pastry. I give very large quantities because it is the kind of thing to make for a great festive occasion, but of course you can make it smaller and reduce the quantities accordingly. The finished “snake” will be about 14 inches in diameter. If your oven is not large enough to take it, you can make two small ones. You need large fillo sheets measuring about 19 × 12 inches (and if the fillo is frozen, you will need to allow 3 hours for it to defrost, see page 9).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.