This splendid Moroccan pastry filled with a ground almond paste is a very long coil, hence the name m’hencha, meaning snake. It is stunning to look at and exquisite to eat. In Morocco, it is made with the pastry called warka or brick (see page 29). This is available vacuum-packed and frozen in North African stores, but turns out tough if it is baked and not fried. It is better to use fillo pastry. I give very large quantities because it is the kind of thing to make for a great festive occasion, but of course you can make it smaller and reduce the quantities accordingly. The finished “snake” will be about 14 inches in diameter. If your oven is not large enough to take it, you can make two small ones. You need large fillo sheets measuring about 19 × 12 inches (and if the fillo is frozen, you will need to allow 3 hours for it to defrost, see page 9).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.