Roz bil shaghrieh is the everyday rice that accompanies stews, stuffed vegetables, and grills in Lebanon. People also eat it by itself with yogurt poured over. The short-grain rice from Egypt is the traditional rice used, but today basmati is preferred. Middle Eastern stores sell Italian “cut” vermicelli called filini and similar Turkish Şehriye, but otherwise you can buy vermicelli nests and break them in your hands into small 3/4-inch pieces.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.