This recipe is from Suzanne Goin, chef and owner of Lucques and A.O.C. restaurants in Los Angeles. It's great with her Moroccan menu in the October 2006 issue of Bon Appétit, or with just about any Mediterranean or Middle Eastern meal.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
These cookies are gently sweetened and perfect with a cup of tea.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Yes, brownies can—and should—be made with white chocolate.