A specialty of Aleppo in Syria, karabij consists of small round ma’amoul (see preceding recipe) filled with pistachios or walnuts, bathed in a brilliant white cream called naatiffe. The cream, which has a unique flavor and texture, is made with what we called “bois de Panama” and affectionately in Arabic erh el halawa or “soul of the sweet.” It is the wood of a South American tree belonging to a species called saponaria, which produces a thick white foam when it is boiled in water. The root of a plant commonly known as soapwort, which produces the same kind of foam (they are both used as a shampoo to wash carpets and textiles), can also be used.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.