Ever since Ana Bensadon moved to Madrid from her native Tangier in the 1950s, she has been writing to Sephardic Jews all over the world asking for recipes. “My idea is to leave a legacy for the young women,” she told me, while visiting her daughter in Florida. “It is very important to maintain fidelity to our traditions and to transmit them to the new generation.” Many recipes, like fijuelas (see page 360) and flan, are commonly known, but others, like this chocolate mousse using olive oil instead of cream, is a fascinating adaptation of a local French delicacy to comply with the laws of kashrut.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.