This melt-in-your-mouth cookie, also called ghouribi, comes from Oran, Algeria, but is widely used across North Africa. I love its soft, crumbly texture, made from crushed nuts and sugar. It reminds me of Mexican wedding tea cakes or Greek kourambiedes. You can substitute butter for the oil if you like. These irresistible and simply made drop cookies are eaten on Purim, Hanukkah, and Shabbat, when Moroccan Jews decorate the table with flowers and sweets. They are also one of the symbolic cookies that women gather together today in France to make for weddings and other life-cycle events.
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.