Brik are crisp, flaky appetizers found in Tunisian, Algerian, and Moroccan kitchens in France. The word refers to the dough, similar to the Moroccan warka, which one makes by tossing fistfuls of a wet, pastelike batter onto a hot grill. The batter miraculously spreads into a thin, pliable sheet, which may be used as an appetizer or dessert wrapper. You can find unbaked feuilles de brik (brik leaves) in Middle Eastern food stores or online (see A Source Guide, page 370). If you can’t, use wonton wrappers instead, or even phyllo dough, although your finished product will not have the same grainy texture as real brik. I often make these filled pastries as an appetizer at Hanukkah, instead of potato pancakes.
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.