Vermicelli broken into 1-inch pieces, or pasta which looks like large grains of rice, called lissan al assfour or “bird’s tongues,” and orzo in the U.S., is used. Both of these types of pasta were made at home by rolling the dough between two fingers, but now they are available commercially. In Egypt it is a breakfast dish, served sprinkled with nuts and raisins. Chopped bananas are sometimes also added. The pasta is usually fried until it is golden brown and then boiled. In North Africa, where they steam the pasta without first frying it, it is served as a dessert. The mastic must be pounded or ground to a powder with a pinch of sugar.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.