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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.