Similar to cucidati, the Italian fig cookies traditionally served at Christmastime, these adorable mini pies are filled with dried figs,…
This is a sort of ad-lib fish stew, inspired by the kind of stew you’d find served in the South…
Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is…
There are equal amounts of cheese and broccoli on this flatbread, but it’s the smoked Gouda that grabs your attention.…
To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco…
A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in…
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook — though “cook” is misleading here, as…
The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops…
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by…
This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny-side up:…
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They…
Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice…