Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
Cooks' Note
Editor’s note: As part of our archive repair project, this recipe has been updated to remove exoticizing language.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.