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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.